Perfect for the first few days after Thanksgiving, try substituting leftover turkey for chicken in this Pumpkin Chicken Chowder Recipe.
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.
Leftover turkey would also work in this recipe — delicious and quick.
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
1. 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.
2. 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:
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. Buy this book from our store: Soup Night.
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