Ingredients
Serves 4
| 1 Tbsp | Pastene Extra Virgin Olive Oil | |
| 2 | boneless chicken breasts, cut into bite size pieces | |
| 1 | medium yellow onion, diced | |
| 1 tsp | Pastene Minced Garlic | |
| 4 cups | chicken broth | |
| 1 | 14 oz can of pumpkin (not pumpkin pie filling) | |
| 2 cups | corn kernels, fresh or frozen | |
| 1 cup | Pastene Fire Roasted Piquillo Peppers, diced | |
| 1 cup | Pastene Ditali or Pastene Orzo | |
| ½ tsp | dried basil | |
| ½ tsp | salt | |
| ¼ tsp black pepper | black pepper |
Directions
Prep Time: 5-10 minutes | Cook Time: 35-40 minutes
- In a large soup pot or dutch oven, heat the olive oil over medium. When oil is shimmering, add the chicken and cook for several minutes.
- Add the diced onion and cook until onions are soft and chicken is cooked through.
- Add the garlic and cook for 1 minute.
- Add the chicken broth, pumpkin, corn, peppers, dried pasta, basil, salt, and pepper. Stir well to combine and bring to a boil.
- Reduce to medium-low and simmer for 30 minutes. Taste and adjust the seasonings adding more salt or pepper, if needed.
- If the pasta absorbs most of the liquid, add a little more water but ensure the chowder remains thick.
- Serve with rolls or crusty bread.
