Pumpkin Chicken Chowder Recipes

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PUMPKIN CLAM CHOWDER



Pumpkin Clam Chowder image

When autumn arrives, I'm eager to celebrate with warm and cozy comfort food like this pumpkin clam chowder. Use fresh clams if they are available. -Renee Murby, Johnston, Rhode Island

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings ( 2-1/2 quarts).

Number Of Ingredients 13

6 bacon strips, chopped
1 medium fennel bulb, chopped, fronds reserved
1 medium onion, chopped
1/2 cup chardonnay or clam juice
5 bottles (8 ounces each) clam juice, divided
4 cups cubed fresh pumpkin or butternut squash (1/2-inch cubes)
2 medium potatoes, peeled and cut into 1/2-inch cubes
1/3 cup all-purpose flour
2 cans (10 ounces each) whole baby clams, drained
1-1/2 cups heavy whipping cream
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir chopped fennel and onion in bacon drippings over medium heat until tender, 8-10 minutes. Add chardonnay to pan; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan., Add 4-1/2 cups clam juice, pumpkin and potatoes. Bring to a boil; reduce heat. Simmer, uncovered, until pumpkin and potatoes are tender, 15-20 minutes, stirring occasionally., Whisk flour and remaining 1/2 cup clam juice; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in clams, cream, tarragon, salt and pepper; heat through (do not boil). To serve, top soup with reserved chopped fennel fronds and cooked bacon.

Nutrition Facts : Calories 289 calories, Fat 20g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 661mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

PUMPKIN CHICKEN CHOWDER



PUMPKIN CHICKEN CHOWDER image

Categories     Corn

Number Of Ingredients 13

2 tablespoons canola or vegetable oil
3 boneless, skinless chicken breast halves, cut into bite-size pieces
2 medium onions, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
3 garlic cloves, minced
6 cups chicken broth
2 (16-ounce) cans pumpkin purée
1 cup frozen corn
2/3 cup uncooked rice
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • 1. Heat the oil in a large soup pot over medium heat. Add the chicken, onions, bell peppers, and garlic. Sauté until the chicken is no longer pink, 6 to 8 minutes. 2. Add the broth, pumpkin, corn, rice, basil, salt, and pepper. Stir well and bring the soup to a boil, then reduce the heat and simmer, covered, until the rice is tender, about 20 minutes. Serve hot.

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