It's That Pumpkin-y Time Of The Year - Slow Cooker Spicy Pumpkin Chicken Corn Chowder

It's too bad we don't think about pumpkin that much during the year. Even out of season for the fresh vegetable, the canned version is versatile. You can do more with it than just pie. Did you know it's very good for dogs, and they seem to love it? Just feed it to them before it gets loaded up with sugar and spices.

This is a lovely slow cooker recipe that results in a hearty, flavorful chowder. It's loaded with potatoes, corn and chicken. The pumpkin adds a great creaminess, and the chipotle chiles bring some good heat. And it's easy too, due to the use of my favorite kitchen appliance.

Please do use the garnishes. The bacon really gives a umami bomb and the cilantro brings a green freshness to the finished dish. The chowder freezes well, but freeze it without the bacon, which will just get soggy with thawing and re-heating.

Mangia!

Slow Cooker Spicy Pumpkin Chicken Corn Chowder

Boulder Locavore

Prep Time: 10 minutes

Cook Time: 4 hours

Yield: 10 cups chowder

Ingredients

1 cup Red Onion, chopped

1 teaspoon Olive Oil

1 pound Red New Potatoes, scrubbed and cut into bite-size pieces

2 cup Frozen Corn Kernels

¼ cup Flour (gluten-free or regular)

6 cups Low Sodium Chicken Broth

2 cups Rotisserie Chicken, shredded (home cooked chicken may also be used)

1 15-ounce can Pumpkin (unseasoned); or the equivalent homemade

1 canned Chipotle Pepper, diced

1 teaspoon Adobo Sauce (from the can of chipotle peppers)

¼ Heavy Cream

Salt and Pepper to taste

Optional Garnish: crumbled bacon and torn cilantro leaves

Instructions

In a medium skillet, heat the oil over medium high. Add the chopped onions and sauté until the onions are translucent. Set aside.

Add the potatoes and corn to the bottom of the slow cooker. Sprinkle with the flour and toss to fully coat the potatoes and corn. Spread evenly on the bottom of the slow cooker.

Add the sautéed onions evenly on top of the potatoes and corn, followed by the chicken. Next add the broth and the pumpkin; gently stirring to combine them. Top with the chopped chipotle pepper and adobo sauce.

Cook on high between 4-6 hours until the potatoes are soft. Stir in the cream. Salt and pepper for taste. Add garnish if desired and serve.