Pumpkin Chowder

Name: Pumpkin Chowder
Ingredients: 14 cup vegetable oil; 2 cups onions, diced; 2 tablespoons fresh jalapeno peppers or 2 tablespoons jarred jalapenos, in vinegar,pureed; 6 large potatoes, peeled and diced; 3 cups pumpkin puree; 6 cups chicken stock; 2 cups heavy cream; 12 cup hickory-smoked poblano peppers or 12 cup roasted poblano pepper, diced; 2 teaspoons cumin; 2 teaspoons salt

10 ingredients

8 steps

Ingredients

14 cup vegetable oil
2 cups onions, diced
2 tablespoons fresh jalapeno peppers or 2 tablespoons jarred jalapenos, in vinegar,pureed
6 large potatoes, peeled and diced
3 cups pumpkin puree
6 cups chicken stock
2 cups heavy cream
12 cup hickory-smoked poblano peppers or 12 cup roasted poblano pepper, diced
2 teaspoons cumin
2 teaspoons salt

Directions

1

In a stockpot, heat the oil and saute the onions and jalapenos.
2

Add the potatoes and cook for 2 minutes, stirring constantly to prevent sticking.
3

Add the pumpkin puree.
4

Whisk in the chicken stock and boil for 2 minutes.
5

Reduce heat and simmer until potatoes are tender, about 20 minutes.
6

Stir in cream and poblano peppers, cumin and salt and cook until heated through.
7

For faster prep time use the pulse button on your food processor to puree the jalapenos and dice the onions and potatoes and poblano peppers in small batches.
8

Consistency may be adjusted with cream, stock, or pumpkin puree.