Dad's Pumpkin Chowder
Ingredients
2 Red bell pepper
2 Jalapeno pepper
2 tablespoon(s) Olive oil
1 1/2 pound(s) Boneless skinless chicken breasts, Diced
1 small Pumpkin, About 2 pounds peeled seeded and cut into 1-inch chunks
3 Leeks, White and light green parts only chopped
3 tablespoon(s) Flour
2 teaspoon(s) Cumin
1 teaspoon Chili powder
1 teaspoon Salt
1/2 teaspoon Black pepper, Fresh ground
1 ear Corn, Kernels removed about 1 cup frozen corn works fine too
1 tablespoon Oregano leaves, Fresh minced
3 14 ounce cans Chicken broth, Low-sodium
1/2 cup Sour cream
Directions
Preheat the broiler. Place the bell peppers and jalapeños on a baking sheet and broil, turning occasionally, until the skins blacken, about 10 minutes. Seal the charred peppers in a plastic bag for 10-12 minutes. Peel, stem, seed, and cut into 1/2 inch pieces. Set aside.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken and saute, stirring until browned. Remove the chicken and keep warm.
Add the pumpkin and leeks to the Dutch oven and saute for 5 minutes. Add the flour, cumin, chili powder, salt and pepper and cook for 1-2 minutes. Add the roasted peppers, chicken, corn, oregano, and broth and bring to a boil.
Reduce the heat to low and simmer for 30 minutes, or until the pumpkin is tender. Serve hot with a dollop of sour cream on top.
Notes