Country Pumpkin Chowder

15 ingredients
8 steps

Ingredients

  • 2 tsp. olive oil
  • 1/4 tsp. crushed red pepper
  • 5 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 6-oz. pkg. soy chicken strips, cut into 1-inch lengths
  • 2 cups cubed baby Dutch yellow potatoes
  • 13 cup dry sherry
  • 3 cups vegetarian chicken-flavored stock, hot
  • 1 14.5-oz. can Mexican stewed tomatoes, chopped or pulsed in blender
  • 1 15-oz. can pumpkin puree
  • 1/2 cup chopped fresh cilantro
  • 2 Tbs. nutritional yeast
  • 1 Tbs. tamari
  • Hot pepper sauce to taste

Directions

  1. 1
    Heat the oil and crushed red pepper in a Dutch oven or large saucepan over medium-high heat for 1 minute.
  2. 2
    Add garlic, onion and bell pepper, saute for 2 minutes and add the soy chicken strips.
  3. 3
    Cook for 2 minutes, and add the potatoes.
  4. 4
    Cook mixture for 5 minutes, stirring frequently.
  5. 5
    Add the sherry, stir for 30 seconds, and add the stock and tomatoes.
  6. 6
    Reduce the heat to medium, and spoon in the pumpkin, stirring to mix thoroughly.
  7. 7
    Add the cilantro, yeast, tamari and hot pepper sauce to taste.
  8. 8
    Reduce the heat to low, and cook for 10 minutes, or until ready to serve.

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