Pumpkin And Chicken Chowder (Meat)
Email This Recipe Print Recipe Print All Recipes Contributed by Eileen Goltz.

Ingredients 2 red bell peppers (about 14 ounces) 2 jalapeño peppers 2 tablespoons olive oil 1 1/2 pounds boneless, skinless chicken breasts, diced 3 leeks, white and light-green parts only 1 pumpkin (about 2 pounds), peeled, seeded, cut into 1-inch chunks 3 tablespoons flour 2 teaspoons ground cumin 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon fresh-ground pepper 1 ear corn, kernels removed (1 cup) 3 14 1/2-ounce cans chicken broth 1 tablespoon fresh oregano leaves 1/2 cup pareve sour cream (optional)

Instructions

Preheat oven to broil. Place the red peppers and jalapeño on a baking sheet and cook them 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 them aside. Heat the olive oil in a large stock pot over a medium high heat. Add the chicken pieces and cook until browned. Remove the chicken pieces and keep them warm. Add the leeks and pumpkin and sauté 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 pareve sour cream if desired and serve hot. 

Special InstructionsFRESH OREGANO INFESTATION: :
Aphids, thrips and other insects may often be found on the leaves and stems of oregano leaves and many other herbs (including, Fresh basil, cilantro, dill, mint, parsley, rosemary, sage and thyme), which are often used as spices or garnishing. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Recommendation: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.
INSPECTION:
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discar

Serving Size

Serves 8.

Notes

Hearty and just a little bit of hot make this soup perfect for those who likes to start their meals with a sizzle. For instructions on checking fresh oregano for insect infestation, please read 'Special Instructions' listed below.

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