PUMPKIN CHICKEN CHOWDER

Ingredients

1 tablespoon vegetable oil
8 ounces boneless, skinless chicken breast meat, cut into bite-sized pieces
1 small onion, chopped
1 cup chopped red bell pepper
2 cloves garlic, finely chopped
3 1/2 cups warm water  (I substitute Chicken Broth for this and DO NOT add the boullion cubes)
1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
1/2 cup whole-kernel corn (I use a mixed vegetable pack that includes corn, carrots, peas, green beans and lima beans)
1/4 cup long-grain white rice (I usually add a bit more as I like my chowder THICK – 1/2 cup)
4 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes (DO NOT ADD)
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper

I also add about a 1/2 teaspoon of salt – though this is just my taste.

Directions

HEAT oil in large pot over medium heat. Add chicken, onion, bell pepper and garlic; cook, stirring occasionally, until chicken is no longer pink.

STIR in chicken broth, pumpkin, corn, rice, basil and pepper. Bring mixture to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 20 minutes or until rice is tender.

ENJOY!