Chef-Boy-I-Be Illinois' Pumpkin Chicken Chowder |
|
 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Fall weather has arrived in Central Illinois, and along with the chillier temperatures comes a desire for hearty and warming soups. The pumpkin patches are doing a brisk business and made me think of of pumpkin soup. Hope you like this hearty, main dish chowder! I like to use ground chicken, but cubed chicken breasts also work well. Ingredients:
1 tablespoon oil |
1 lb ground chicken or 1 lb turkey |
1 cup chopped onion |
1 cup chopped red bell pepper |
1 garlic clove, minced |
6 cups chicken broth |
2 (16 ounce) cans pumpkin puree |
1 cup frozen corn |
1 cup uncooked brown rice |
1 teaspoon dried basil |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Heat oil in stockpot.
2. Add chicken, onion, bell pepper and garlic. Cook until chicken is done.
3. Stir in broth, pumpkin, corn, rice, basil, salt and pepper.
4. Reduce heat and simmer for 30 minutes or until rice is tender.
5. Nice served crusty bread and a fruit salad.
|
|