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Squash and Chicken Chowder

Ingredients


1 - 2 (about 14 ounce) red bell peppers

2 - 2 (about 1 ounce) jalapeño peppers

3 - 2 tbsps olive oil

4 - 1 1/2 pound(s) boneless, skinless chicken breasts, diced

5 - 3 leeks, white and light-green parts only

6 - 1 (about 2 pounds) Butternut Squash peeled, seeded, cut into 1-inch chunks

7 - 3 tbsps all-purpose flour

8 - 2 tsps ground cumin

9 - 1 tsps chili powder

10 - 1 tsps salt

11 - 1/2 tsps fresh ground pepper

12 - 1 ear (1 cup) corn, kernels removed

13 - 3 can(s) (14 1/2 ounces each) low-sodium chicken broth

14 - 1 tbsps Fresh oregano leaves

15 - 1/2 cup(s) sour cream or greek yogurt (optional)


Instructions


1 - Roast the peppers: Preheat oven to broil. Place the red peppers and jalapeños on a baking sheet and cook under the broiler, turning occasionally, until the skins blacken, about 10 minutes. Seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed, and cut peppers into 1/2-inch pieces. Set aside.


2 - 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 squash and sauté for about 5 minutes. Add the flour, cumin, chili powder, salt, and pepper and cook for 1 to 2 minutes.


3 - 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 or greek yogurt if desired and serve hot.