Name: Libby’s® Spicy Pumpkin Corn Chowder
Prep time: 20 s
Cook time: 25 s
Total time: 45 s
Yield: 6
Ingredients: 3 slices smoked bacon or turkey baconcooked and crumbled to 1/2-inch pieces; 1 tablespoon olive oil; 1 small onionchopped; 1 can (4 ounces) fire-roasted diced green chilesundrained; 1 large russet potatopeeled and cut into 1/2-inch chunks; 1 cup frozen corn kernels; 3 cloves garlicfinely chopped; 3 cups chicken broth; 1 cup LIBBY'S® 100% Pure Pumpkin; 1/8 to 1/2 teaspoon ground cayenne pepper; Salt and ground black pepper to taste; 2 tablespoons fresh cilantroroughly chopped

KEY INGREDIENTS

100% PURE PUMPKIN

LIBBY'S® 100% Pure Pumpkin

Making one pie? Use our 15oz

INGREDIENTS

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3 slices smoked bacon or turkey bacon, cooked and crumbled to 1/2-inch pieces
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1 tablespoon olive oil
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1 small onion, chopped
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1 can (4 ounces) fire-roasted diced green chiles, undrained
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1 large russet potato, peeled and cut into 1/2-inch chunks
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1 cup frozen corn kernels
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3 cloves garlic, finely chopped
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3 cups chicken broth
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1 cup LIBBY'S® 100% Pure Pumpkin
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1/8 to 1/2 teaspoon ground cayenne pepper
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Salt and ground black pepper to taste
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2 tablespoons fresh cilantro, roughly chopped

MAKE IT

Step 1

Cook olive oil and 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.