Pumpkin Chowder Recipe
Pumpkin Chowder Recipe from Ricky Eisen, President and Founder of Between the Bread, The ny’s premier café and company catering firm for bigger than 35 years.
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- 3 tablespoon extra-virgin olive oil
- 2 leeks, trimmed of demanding green tops and chopped
- 3 natty cloves garlic, finely chopped
- 2 medium green bell peppers, chopped
- 6 cup vegetable broth
- 1¼ cup frozen corn
- 1½ teaspoon chopped unusual marjoram
- ¼ teaspoon overwhelmed red pepper
- ¼ teaspoon salt
- ¼ teaspoon freshly ground sad pepper
- 2¼ pound pumpkin, seeded, and lower into ½- by 1-lope-thick items
- 2 bay leaves
- Warmth the olive oil in a natty pot or Dutch oven over medium warmth. Add the leeks and cook except very snug, about 5 minutes.
- Add the garlic and cook for about 2 minutes. Shuffle within the bell peppers; lower the warmth to medium-low, and cook except the peppers soften, about 8 more minutes.
- Add the broth, corn, marjoram, overwhelmed red pepper, salt, sad pepper, pumpkin, and bay leaves, and cook except the pumpkin is tender, about Half-hour.
