This past weekend, I gifted my sister-in-law and brother-in-law with a meal since they just brought home their new baby boy. I wanted to give them something that would microwave well, freeze well, be healthy and taste good. Then my power went out (for 4+ hours!). So, I headed over to my parents’ house to borrow their kitchen where I made 2 pots (one for us and one for them) of Pumpkin Chicken Chowder. While I don’t have any pictures, I did want to share this recipe, as 1) it is a sneaky way to get your kids to eat vegetables (yeah pumpkin!) and 2) it is a nice alternative or addition to Chili (superbowl is coming!) and 3) it is quick and you can make it all in one pot. I’ve taken some liberties in altering the recipe slightly and have listed my changed in parentheses below.
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!
Karen Chamis wrote:
Oh. Man.
I love pumpkin. This sounds AWESOME. Thanks!
Danielle wrote:
Sounds good, I have to try this!