DIY





Pumpkin Chicken Chowder Recipe

Perfect for the first few days after Thanksgiving, try substituting leftover turkey for chicken in this Pumpkin Chicken Chowder Recipe.

| October 29, 2013

What Maggie Stuckey has found and documented in this gorgeous four-color cookbook is that the humble idea of gathering friends and neighbors on a regular basis for a casual night of soup and sides has an extraordinarily positive ripple effect on children, senior citizens, families and communities at large. The idea of breaking bread is deep-rooted in American tradition, but it’s now that our country needs to bond together, and Soup Night (Storey Publishing, 2013), is the call to action that we’ve been waiting for. The following Pumpkin Chicken Chowder Recipe is taken from chapter 2, “Fall.”

You can purchase this book from the MOTHER EARTH NEWS store: Soup Night.

Pumpkin Chicken Chowder Recipe

Leftover turkey would also work in this recipe — delicious and quick.

Serves 6-8



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

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