A spicy pumpkin chicken corn chowder loaded with chunks of tender chicken, potatoes, and kernels of corn.
One of my family’s favorite soups is Butternut Squash Soup. We love the creamy texture and spicy flavor. So when I saw Boulder Locavore’s recipe for Slow Cooker Spicy Pumpkin Chicken Corn Chowder, I knew my family would love it too.
I decided to combine the two recipes and turn it in to a quick pressure cooker recipe. Using canned pumpkin really speeds up the prep time for this recipe. I used the same spices my family like in the butternut squash soup, but loaded it up with chicken, potatoes and corn to make it a hearty chowder.
I served the chowder with a gluten free Yeasted Thanksgiving Cornbread with Cranberries recipe from Gluten-Free Artisan Bread in Five Minutes a Day.
- 2 tablespoons butter
- 1 cup diced onion
- 1 garlic clove, minced
- 2 14.5 oz. cans chicken broth
- 1 15-ounce can Pumpkin Puree
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon dried red pepper flakes
- 1/8 teaspoon freshly grated nutmeg
- 2 large russet potatoes, cubed
- 2 large boneless skinless chicken breasts, uncooked and diced
- 2 cup frozen corn
- 1/2 cup half and half
- Salt and additional ground pepper to taste.
- Add butter to the pressure cooking pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add garlic and cook 1 minute more.
- Add chicken broth, pumpkin puree, Italian seasoning, pepper, red pepper flakes, and nutmeg to the pressure cooking pot. Stir to combine.
- Add the diced potatoes and diced chicken. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker and do a quick pressure release.
- Stir in corn and half and half. Add salt and pepper to taste.
- Serve topped with crumbled bacon and chopped parsley, optional.