Pumpkin Chowder
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 1⁄4 cup vegetable oil
- 2 cups onions, diced
- 2 tablespoons fresh jalapeno peppers or 2 tablespoons jarred jalapenos, in vinegar,pureed
- 6 large potatoes, peeled and diced
- 3 cups pumpkin puree
- 6 cups chicken stock
- 2 cups heavy cream
- 1⁄2 cup hickory-smoked poblano peppers or 1/2 cup roasted poblano pepper, diced
- 2 teaspoons cumin
- 2 teaspoons salt
directions
- In a stockpot, heat the oil and saute the onions and jalapenos.
- Add the potatoes and cook for 2 minutes, stirring constantly to prevent sticking.
- Add the pumpkin puree.
- Whisk in the chicken stock and boil for 2 minutes.
- Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Stir in cream and poblano peppers, cumin and salt and cook until heated through.
- For faster prep time use the pulse button on your food processor to puree the jalapenos and dice the onions and potatoes and poblano peppers in small batches.
- Consistency may be adjusted with cream, stock, or pumpkin puree.
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RECIPE SUBMITTED BY
Babs in Toyland
Roswell, Ga
I am a recent widow and am trying to find my way in life without my DH. I am blessed with many great friends and my sister and brothers who I love very much. I love to cook to entertain and feed my friends and family whenever I can.
My interests are running, tennis and working out.
I have a crazy little cat named Lucy who keeps me entertained - that is her picture you see on my page.