Author Notes
Pumpkin Chowder Recipe from Ricky Eisen, President and Founder of Between the Bread (http://www.betweenthebread.com/), Manhattan’s premier café and corporate catering company for more than 35 years. —Between the Bread
Ingredients
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3 tablespoons
extra-virgin olive oil
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2
leeks, trimmed of tough green tops and chopped
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3
large garlic cloves
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2
medium bell peppers, chopped
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2 1/4 pounds
pumpkin, seeded, cut into 1/2 by 1 inch thick pieces
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1 1/2 teaspoons
chopped fresh marjoram
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1/4 teaspoon
crushed red peppers
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2
bay leaves
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1/4 teaspoon
salt
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1/4 teaspoon
freshly ground black pepper
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1 1/4 cups
frozen corn
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6 cups
vegetable broth
Directions
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Heat olive oil in a large pot or Dutch oven over medium heat
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Add leeks and cook until very soft, about 5 minutes
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Add garlic and cook for about 2 minutes
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Stir in green peppers; reduce heat to medium-low
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Cook until peppers soften, about 8 more minutes
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Add the remaining ingredients and cook until pumpkin is tender, about 30 minutes.
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