Home / Soups / Pumpkin, Chicken, and Pasta Chowder

Pumpkin, Chicken, and Pasta Chowder


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


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.

Product Used

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