Pumpkin Chicken Chowder

Pumpkin Chicken Chowder Recipe

Oooh baby, baby! This one is a total winner!! So much so, that you won't want to stop eating it (or maybe that's just me). This recipe did incidentally get 2 manly thumbs up from my husband and grown son. To me, that means it's a total winner and makes my heart sing.

The autumn season comes alive in this wonderful chowder. Give it a go if you love the flavor of pumpkin and nuts. For me, it's all about the pumpkins in the fall. Plus, you can never go wrong with nuts no matter what the season. But that's just me, I'm a nut-o-holic!


1 medium onion, chopped
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, chopped
1+1/4 cups wild rice
3 cups beef stock
1 cup apple cider
1 cup water
2 cups cooked chicken, diced large
1 29 oz. can pumpkin puree (not pie mix)
1 teaspoons curry powder
1 teaspoon allspice
1/2 teaspoon coriander
salt and pepper to taste
1/2 cup heavy cream or half and half
sunflower seeds or toasted pumpkin seeds to garnish, if desired

-Saute the onion in the oil and better in a large sauce pot over medium heat.
-Add wild rice and chopped garlic and continue to sauté an additional few minutes until rice is coated with oil and ever so slightly starting to brown.
-Add the liquids to the rice mixture and cook over medium/low heat on stove top approximately 20 minutes until the rice starts to get tender.
-Add the additional ingredients and continue to cook on low heat for 10-15 minutes.
-Right before serving, mix in the cream and heat through.
-Top with the seeds if desired.
-Serve and be ready for compliments galore!

Autumn never tasted so good!! Enjoy!!!

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