Pumpkin and Chicken Chowder

Healthier_Me

Stewed in this hearty soup, October's most famous squash possesses a versatility that earns it a place of honor on any fall menu. Our Pumpkin and Chicken Chowder is chock-full of corn, red and jalapeño peppers, leeks, and, of course, pumpkin.

2 (about 14 ounce) red bell peppers
2 (about 1 ounce) jalapeño peppers
2 tablespoon(s) olive oil
1 1/2 pound(s) boneless, skinless chicken breasts, diced
3 leeks, white and light-green parts only
1 (about 2 pounds) pumpkin, peeled, seeded, cut into 1-inch chunks
3 tablespoon(s) all-purpose flour
2 teaspoon(s) ground cumin
1 teaspoon(s) chili powder
1 teaspoon(s) salt
1/2 teaspoon(s) fresh ground pepper
1 (1 cup) ear(s) corn, kernels removed
3 (14 1/2 ounces each) can(s) low-sodium chicken broth
1 tablespoon(s) Fresh oregano leaves
1/2 cup(s) sour cream (optional)

1. Roast the peppers: Preheat oven to broil. Place the red peppers and jalapeños on a baking sheet and cook under the broiler, turning occasionally, until the skins blacken, about 10 minutes. Seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed, and cut peppers into 1/2-inch pieces. Set aside.
2. Make the soup: Heat the olive oil in a large 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 minutes. Add the flour, cumin, chili powder, salt, and pepper and cook for 1 to 2 minutes. Add the corn, peppers, chicken, broth, and oregano and bring the soup to a boil. Reduce heat to low and simmer, about 30 minutes. Garnish with sour cream if desired and serve hot.

Calories 157
Total Fat 8.1g
Saturated Fat --
Cholesterol 32mg
Sodium 207mg
Total Carbohydrate 10.7g
Dietary Fiber 1.8g
Sugars --
Protein 11.4g
Calcium --

16 Servings

Healthier_Me

Stewed in this hearty soup, October's most famous squash possesses a versatility that earns it a place of honor on any fall menu. Our Pumpkin and Chicken Chowder is chock-full of corn, red and jalapeño peppers, leeks, and, of course, pumpkin.

2 (about 14 ounce) red bell peppers
2 (about 1 ounce) jalapeño peppers
2 tablespoon(s) olive oil
1 1/2 pound(s) boneless, skinless chicken breasts, diced
3 leeks, white and light-green parts only
1 (about 2 pounds) pumpkin, peeled, seeded, cut into 1-inch chunks
3 tablespoon(s) all-purpose flour
2 teaspoon(s) ground cumin
1 teaspoon(s) chili powder
1 teaspoon(s) salt
1/2 teaspoon(s) fresh ground pepper
1 (1 cup) ear(s) corn, kernels removed
3 (14 1/2 ounces each) can(s) low-sodium chicken broth
1 tablespoon(s) Fresh oregano leaves
1/2 cup(s) sour cream (optional)

1. Roast the peppers: Preheat oven to broil. Place the red peppers and jalapeños on a baking sheet and cook under the broiler, turning occasionally, until the skins blacken, about 10 minutes. Seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed, and cut peppers into 1/2-inch pieces. Set aside.
2. Make the soup: Heat the olive oil in a large 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 minutes. Add the flour, cumin, chili powder, salt, and pepper and cook for 1 to 2 minutes. Add the corn, peppers, chicken, broth, and oregano and bring the soup to a boil. Reduce heat to low and simmer, about 30 minutes. Garnish with sour cream if desired and serve hot.

Calories 157
Total Fat 8.1g
Saturated Fat --
Cholesterol 32mg
Sodium 207mg
Total Carbohydrate 10.7g
Dietary Fiber 1.8g
Sugars --
Protein 11.4g
Calcium --

16 Servings