Soup is the meal of the season and in Maggie Stuckey's new book, Soup Night, she shares 90 delicious recipes to prepare throughout the year. The tradition of a "soup night" began as a way for people to get together and share a meal. This potluck style gathering would consist of a couple pots of soup along with some other sides. Stuckey's soup recipes are tailored to this kind of event - neighbors, family, and friends sitting around a table and slurping down something hearty and delicious. Pumpkin chicken chowder is perfect for the fall season because it's simple, fast and a great way to use up Thanksgiving leftovers.
Pumpkin Chicken Chowder
Serves 6-8
Leftover turkey would also work in this recipe — delicious and quick.
Ingredients:
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
⅔ cup uncooked rice
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Directions:
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.
Excerpted from Soup Night (c) Maggie Stuckey, photography (c) Lara Ferroni, used with permission from Storey Publishing.
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