Pumpkin Chowder Recipe

By Between the Bread
September 3, 2014
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Author Notes: Pumpkin Chowder Recipe from Ricky Eisen, President and Founder of Between the Bread (http://www.betweenthebread...), Manhattan’s premier café and corporate catering company for more than 35 years.Between the Bread

Serves: 4-6

  • 3 tablespoons extra-virgin olive oil
  • 2 leeks, trimmed of tough green tops and chopped
  • 3 large garlic cloves
  • 2 medium bell peppers, chopped
  • 2 1/4 pounds pumpkin, seeded, cut into 1/2 by 1 inch thick pieces
  • 1 1/2 teaspoons chopped fresh marjoram
  • 1/4 teaspoon crushed red peppers
  • 2 bay leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 cups frozen corn
  • 6 cups vegetable broth
  1. Heat olive oil in a large pot or Dutch oven over medium heat
  2. Add leeks and cook until very soft, about 5 minutes
  3. Add garlic and cook for about 2 minutes
  4. Stir in green peppers; reduce heat to medium-low
  5. Cook until peppers soften, about 8 more minutes
  6. Add the remaining ingredients and cook until pumpkin is tender, about 30 minutes.

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