Pumpkin Chicken Chowder

(This is a different chowder in that it has no potatoes but does have rice.)


2 tsps. Canola or vegetable oil
1 C. boneless, skinless chicken breasts chopped (you may use precooked or raw)
1/3 C. chopped onion
1/3 C. chopped red bell pepper
½ minced garlic clove
1 14-oz. can fat-free chicken broth (or may use bouillon cubes)
1 8-oz can pumpkin (do NOT get pumpkin pie!)
¼ C. frozen corn
2 T. long-grain white rice (not Minute)
¼ tsp. dried basil
Salt & Pepper

Heat oil in saucepan. Add chicken, onion, pepper and garlic. Saute until chicken is done. (If using precooked chicken, cook veggies first then add chicken to heat through.) Stir in remaining ingredients & bring to a boil. Cover & reduce heat to simmer. Cook for about 20 minutes, stirring occasionally until rice is tender.


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Wild Rice & Chicken Soup
Lemon Chicken Soup
Egg Drop Soup with extras
Pumpkin Chicken Chowder
Minestrone with Chicken