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
Continue After Advertisement
Ingredients
-
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
Directions
-
Heat olive oil in a large pot or Dutch oven over medium heat
-
Add leeks and cook until very soft, about 5 minutes
-
Add garlic and cook for about 2 minutes
-
Stir in green peppers; reduce heat to medium-low
-
Cook until peppers soften, about 8 more minutes
-
Add the remaining ingredients and cook until pumpkin is tender, about 30 minutes.
See what other Food52ers are saying.