Dad's Pumpkin Chowder

Recipe Details

Servings 6

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

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.