Pumpkin and Chicken Chowder

2 red bell peppers
2 jalapeno peppers
2 T olive oil
1 1/2 pound boneless, skinless chicken breasts diced
3 leeks (white and light-green parts only)
1 (about 2 pounds) pumpkin (peeled, seeded, cut into 1-inch chunks
3 T all purpose flour
2 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/2 tsp fresh ground pepper
1 ear (1  cup corn)
3 cans (14 1/2 ounces each) low-sodium chicken broth
1 T Fresh oregano leaves
1/2 c sour cream


Roast the peppers; Preheat oven to broil. Place the red peppers and jalapenos on a baking sheet and cook under the broiler, turning occasionally, until the skins blacken, about 10 minutes. Seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed, and cut peppers into 1/2 inch pieces. Set aside


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