Feeling a Chill? This Chunky Pumpkin Chowder Will Warm You Right Up

Sautéed leeks, garlic, and bell peppers mingle in this satisfyingly chunky pumpkin chowder which gets its heady aroma from marjoram and bay leaves.

• 3 tablespoon(s) extra-virgin olive oil
• 2 Leeks, trimmed of tough green tops and chopped
• 3 large garlic cloves, finely chopped
• 2 medium bell peppers, chopped
• 2 1/4 pound(s) Pumpkin, peeled, seeded, and cut into 1/2- by 1-inch-think pieces
• 1 1/2 teaspoon(s) chopped fresh majoram
• 1/4 teaspoon(s) crushed red pepper
2 bay leaves
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground black pepper
• 1 1/4 cup(s) frozen corn
• 6 cup(s) vegetable broth

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1. Heat olive oil in a large pot or Dutch oven over medium heat. Add leeks and cook until very soft, about 5 minutes. Add garlic and cook for about 2 minutes. Stir in green peppers, reduce heat to medium-low, and cook until peppers soften, about 8 more minutes. Add the remaining ingredients and cook until pumpkin is tender, about 30 minutes.

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Reprinted with permission of Hearst Communications, Inc.