The use of fresh herbs is best for this chowder. I recommended that it be served in small baked Pumpkin shells that have had the insides scooped out. Idea pumpkins are 'Little Bo Bo', 'Small Sugar' or 'Jack be Little.' Baking of the pumpkins would be totally separate.
Pumpkin and Chicken Chowder 1 1/12 Lbs of bones chicken diced 5 Strips of medium cooked bacon cut up 1 small onion chopped, Vidalia preferably 1 2 LB pumpkin peeled and diced 1 yellow bell pepper 1 red bell pepper 2 jalapeno peppers 2 Tablespoon olive oil 3 leeks, white and green only chopped 3 Tablespoon flour 1/4 Cup of butter 2 Tsp cumin 1 Tsp chili powder 1 Tsp salt 1/2 Teaspoon pepper 1 frozen package of white corn 38 Ounces of Chicken Broth 1/4 cup of Orzo or couscous 1 Tablespoon Oregano
Roast the onions and peppers in olive oil in the oven, while boiling couscous or orzo in broth in a large pot. In a small plastic bowl, melt the butter and add the flour to make a 'roux.' Brown the chicken quickly in a hot buttered pan until outside is brown and seared. Add all ingredients to the soup pot and cook on lo for 30 minutes. Pour into small partly baked hulled pumpkins and garnish with a fresh herb. See my
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