Pumpkin Chowder
Serves:
8
Prep Time:
Cook Time:
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Make bowls of pumpkin chowder for guests at a fall party.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 tablespoons | extra-virgin olive oil |
| 2 | leeks |
| 3 | large garlic cloves, minced |
| 2 | medium green bell peppers seeded and cut into bite sized cubes |
| 2 1/4 pounds | pumpkins, seeded, peeled and cut into bite size cubes |
| 1 1/2 teaspoons | chopped fresh marjoram |
| 1/4 teaspoon | crushed red pepper flakes |
| 2 | bay leaves |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1 1/4 cups | frozen corn |
| 6 cups | vegetable broth |
Directions:
Heat olive oil in a large pot or Dutch oven over medium heat. Add leeks and cook until very soft, about 5 minutes. Add garlic and cook for about 2 minutes. Stir in green peppers, reduce heat to medium-low, and cook until peppers soften, about 8 more minutes. Add the remaining ingredients and cook until pumpkin is tender, about 30 minutes.
Source: countryliving.com
