Libby’s Spicy Pumpkin Corn Chowder
• 3 slices Pork or turkey bacon, cooked, cut 1/2 inch pieces
• 1 Tbsp olive oil
• 1 small Onion, chopped
• 4 oz Fire-roasted green chilies, diced, undrained
• 1 large Russet potato, peeled, cut 1/2 inch chunks
• 1 cup Corn, frozen
• 3 ea Garlic cloves, finely chopped
• 3 cups Chicken broth
• 1 cup Libby’s 100% Pure Pumpkin
• 1/8 to 1/4 tsp Cayenne pepper
• Salt and black pepper, to taste
• 2 Tbsp Fresh cilantro, roughly chopped
Directions
- Heat olive oil and cook onion in medium saucepan over medium-high heat, stirring frequently or until onions are tender, about 3 minutes.
- Reduce heat to medium, add corn, green chiles, and garlic. Cook, stirring occasionally, for 2 minutes.
- Stir in chicken broth, Pumpkin, potatoes and cayenne pepper, bring to a simmer. Cook, stirring occasionally, for 15 minutes or until potatoes are just tender.
- Stir in crumbled bacon.
- Season to taste with salt and black pepper.
- Stir in fresh cilantro just before serving.
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