Wednesday, October 03, 2007

Chicken Pumpkin Corn Chowder

2 Tbs butter
1 small onion, minced
1 (10 oz) package frozen whole kernel corn, thawed
1 (16 oz) can pumpkin
2 cups water
2 chicken bouillon cubes
1 Tbs sugar
1 1/2 teaspoons salt
1/8 teaspoon ground cinnamon
2 cups half-and-half cream
1 large chicken breast (cooked and chopped)

Melt butter in Dutch oven. Add onion and saute' until tender. Add corn and cook, stirring occasionally, two to three minutes.

Stir in pumpkin and next five ingredients. Bring to a boil. Reduce heat and simmer five minutes. Stir in half-and-half and cook until thoroughly heated. Do not boil. Pack in a thermos for a hot meal on the go.

yields seven cups