Ah, Fall… Now, I have to admit that pumpkin isn’t my favorite fall flavor, but this chowder/soup/stew concoction is pretty darn tasty. And relatively easy to throw together on a weeknight after work, especially if you already have your chicken prepped (which I didn’t, of course).
If I was a better person, I would’ve taken pictures of each step for your reading pleasure. But scrambling to get dinner ready in 30 minutes with my counter covered in ingredients, measuring cups, and a toddler… Yeah, that wasn’t gonna happen. And honestly, there’s really only two steps, so you’re not missing that much.
Pumpkin Chicken Chowder
1 tablespoon vegetable oil
8 ounces boneless, skinless chicken breast halves, cut into bite-sized pieces (you can also use leftover chicken or even canned chicken)
1 small onion, chopped
1 cup chopped red bell pepper
2 garlic cloves, finely chopped
3 1/2 cups chicken stock
1 (15-ounce) can pumpkin puree
1/2 cup whole kernel corn
1/4 cup long grain white rice
1/2 teaspoon dried basil leaves, crushed
salt & pepper to taste
HEAT oil in large saucepan over medium heat. Add chicken, onion, bell pepper and garlic; cook, stirring occasionally, until chicken is no longer pink.
STIR in stock, pumpkin, corn, rice, basil and salt & pepper. Bring mixture to a boil. Reduce heat; cover. Cook, stirring occasionally, for 20 minutes or until rice is tender.