This recipe came from delish.com and I doubled on the serving size, because really who has 1/2 cup of chowder? No one that's who?
8 Servings (1 cup serving size)
2 (14oz) red bell peppers
2 Tbps olive oil
1 1/2 lbs. boneless, skinless chicken breasts, diced
3 leeks, white and light-green parts only
1 (2 lbs.) pumpkin or butternut squash, peeled, seeded, cut into 1-inch chunks
3 Tbsp 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, kernels
3 cans (14 1/2 oz.) low-sodium chicken broth
1 Tbsp fresh oregano leaves
1/2 cup sour cream (optional)
Cut the peppers into 1/2-inch pieces, set aside.
Make the soup: Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces and cook until browned. Remove the chicken and keep warm. Add the leeks and pumpkin and saute for about 5 minutes. Add the flour, cumin, chili powder, salt, and pepper and cook for 1 to 2 minutes. Add the corn, peppers, chicken, broth, and oregano and bring the soup to a boil. Reduce heat to low and simmer, about 30 minutes. Garnish with sour cream in each plate.
Calories: 314 (1 cup)
