During Fall and Winter, I could live on soup, along with sandwiches or a salad. This morning I had intended to make Chunky Potato Cheese Soup from Pressuring Cooking Today, and then I saw the recipe for Pumpkin Chicken Corn Chowder.
Pumpkin and Chicken
Lazy girl that I am, I remembered that I had pumpkin from the garden in the freezer, and chicken that I canned so this was a super easy recipe.
We tend to like things a bit more seasoned so I added more of the Italian herbs, more pepper and a bit more nutmeg. I didn’t want the nutmeg to be overpowering but I wanted to taste a hint of it.
Pumpkin Chicken Corn Chowder
Mine is a bit lighter because I was using home grown pumpkin and not canned pumpkin. Don’t ask me why it’s lighter but it always is . . even in pies.
This was some of the best soup ever. We ate a ton of it and had half a gallon left for the next few days.
Vince said he would like it with ham chunks either with or in place of the chicken. That would be good. I would also use sweet potatoes instead of pumpkins if I had an abundance of sweet potatoes.
Definitely a recipe I’ll make again.
Don’t forget that Barbara from Pressure Cooking Today has a book, The Electric Pressure Cooker Cookbook: 200 Fast & Foolproof Recipes for Every Brand of Electric Pressure Cooker. It can be pre-ordered from Amazon and would make a great gift for anyone who loves their pressure cooker. Even though Barbara has amazing recipes online, I’m anxiously awaiting her book.
Emma says
It’s lighter because canned pumpkin is actually squash. There was a segment about food industry lies on NPR a while back that I heard and the basic idea was that it was too hard for the USDA to define the difference between pumpkin and squash so they can both be used and legally labelled as pumpkin. Since squash has a better color and flavor it’s now almost always what you’ll find in a can of “pumpkin.”
Joyce says
I’m definitely going to make that recipe! I just happened to bake a pumpkin today, and I only ate part of it. I also put leftover rotisserie chicken in the freezer, so I’m most of the way there! I was actually planning to make pumpkin soup with the rest of the pumpkin anyway, and this recipe looks really yummy! Thanks for suggesting it!
Barbara Schieving says
Such a fun post. Glad you enjoyed the soup. Thanks so much for the shout out about my upcoming cookbook!
jean says
I love Barbara’s recipes so I just had to order the book. I hope it won’t be long before is released so I can get it.
sharkiecat says
Me too! I keep checking on my order to see if it shipped yet. 🙂
Donna Goodman says
I made this chowder tonight! I didn’t have corn so made it without. This is a great soup! We will be having it often. I’m now glad I bought so many pie pumpkins and put them in the freezer in 15 ounce bags. Thanks for sharing the recipe link.