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Pumpkin purée and corn combine to make this Chicken Chowder Recipe an ideal autumn soup.
Photo Courtesy Storey Publishing
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“Soup Night,” by Maggie Stuckey, not only offers more than 90 soup recipes and over 40 recipes for sides, salads and desserts, but also suggests simple ideas for gathering friends and neighbors together in the spirit of community.
Cover Courtesy Storey Publishing
6-8
SERVINGS
Leftover turkey would also work in this recipe — delicious and quick.
Ingredients
- 2 tablespoons canola or vegetable oil
- 3 boneless, skinless chicken breast halves, cut into bite-size pieces
- 2 medium onions, chopped
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 (16-ounce) cans pumpkin purée
- 1 cup frozen corn
- 2/3 cup uncooked rice
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
- Heat the oil in a large soup pot over medium heat. Add the chicken, onions, bell peppers, and garlic. Sauté until the chicken is no longer pink, 6 to 8 minutes.
- Add the broth, pumpkin, corn, rice, basil, salt, and pepper. Stir well and bring the soup to a boil, then reduce the heat and simmer, covered, until the rice is tender, about 20 minutes. Serve hot.
Discover more fall and winter soup recipes from Soup Night:
Creamy Cauliflower Soup Recipe
Beef Stew Recipe
Butternut and Acorn Squash Soup Recipe
Corn Chowder Recipe With Edamame
This excerpt has been reprinted with permission from Soup Night: Recipes for Creating Community Around a Pot of Soup, by Maggie Stuckey and published by Storey Publishing, 2013.
