Pumpkin-Corn Chowder with Chicken and Poblanos

For my birthday last month, BN cooked me dinner. He made pumpkin curry, and grilled the pumpkin. Talk about yum! One of my knitting friends shared Poblano peppers from her garden, and I invented a soup using them and the leftover pumpkin and acorn squash. Delicious… you must try this.

Pumpkin-Corn Chowder with Grilled Chicken and Poblano Peppers
Serves 5 to 6

2 T olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 t ground cumin
1 t chili powder
1/2 t dried thyme
1 small baking pumpkin or 2 small acorn squashes
1 large or 2 small poblano chile peppers
2 boneless, skinless chicken breasts
3-4 cups chicken broth
2 cups frozen corn
1 1/3 cups milk
Salt and pepper to taste

Cut the pumpkin or squash into quarters, removing pulp and seeds. Cut the chiles in half and remove stems and seeds. Brush with olive oil and sprinkle with salt. Pat the chicken dry, then mist or brush on olive oil and sprinkle with salt and pepper.

Grill the squash over high heat, until the skin is blackened and the flesh is very soft. Grill the chiles over medium-low heat until the soft and skin is blistered. Grill the chicken until just done, being careful not to overcook.

Scoop the flesh of the squash out of the skin, discarding skin. Puree the squash in a blender with enough chicken broth to make a thick liquid.

Heat the olive oil in a soup pot. Saute the onion until softened, then stir in the garlic and spices. Pour the pumpkin mixture through a sieve into the pot, stirring to push the puree through. Discard strings or other solids. Bring the soup to a simmer.

Peel the blackened/blistered skin off of the chiles and chop finely. Add to the soup.

Shred the cooked chicken with two forks and add to the soup.

Puree the corn with the milk briefly in the blender – some whole kernels should remain. Stir into the soup. Once the soup is heated through, adjust the thickness with more chicken broth if needed, and season to taste with salt and pepper.

Serve with tortilla chips.