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Pumpkin and Chicken Chowder

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Submitted By: Hauntmistress
On: 10/05/2002 10:31 PM

Serves: 16 half cups
Calories: 157
Prep Time: 1 Hour
Occasion: Halloween
Effort: Average

2 red bell peppers

2 jalapeño peppers

2 tbs. olive oil

1 1/2 lb. boneless, skinless chicken breasts, diced

3 leeks, white and light-green parts only

1 pumpkin (about 2 lb.), peeled, seeded, cut into 1-in. chunks

3 tbs. flour

2 tsp. ground cumin

1 tsp. chili powder

1 tsp. salt

1/2 tsp. fresh-ground pepper

1 ear corn, kernels removed

3 14 1/2 oz. cans low-sodium chicken broth

1 tbs. fresh oregano leaves

1/2 cup sour cream (optional)

How to Prepare:

Roast the peppers:
Preheat oven to broil. Place the red peppers and jalapeño on a baking sheet and cook under the broiler, turning occasionally, until the skins blacken, about 10 min. Seal the charred peppers in a plastic bag for 10 - 12 min. Peel, stem, seed and cut peppers into 1/2 in. pieces. Set aside.

Make the soup:
Heat the olive oil in a lg. Dutch oven over medium-high heat. Add the chicken pieces and cook until browned. Remove the chicken and keep warm. Add the leeks and pumpkin and sauté for about 5 min. Add the flour, cumin, chili powder, salt and pepper and cook for 1 - 2 min. Add the corn, peppers, chicken, broth and oregano and bring the soup to a boil. Reduce heat to low and simmer, about 30 min. Garnish with sour cream, if desired and serve hot.
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