Pumpkin Chicken Corn Chowder

Hi everyone! I’m participating in the #FitFabFuelSwap, which is being organized by Running with SD Mom & Naturally Fit Sisters! :] You don’t have to be a blogger to participate. Just sign up by Monday, November 24th and you’ll get paired up with another participant to exchange gifts (an ornament and favorite fitness fuel) with! Spending a little time get to know your partner so you can make their gift that much more awesome is encouraged! More information can be found below (aka click the button)!

Welcome to our weekly Foodie Friday link up! I’m linking up with Montana from Pretty Lil Mudder, Annmarie from the Fit Foodie Mama, Emily from Whatever Floats Your Oats, Esther from Chocolate Runner Girl, and Cassandra from Powered By Bling, to create awesome healthy recipes each week! Today’s theme = Comfort Foods! Make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well!

Soups, chilis, and pot pies all fall under my favorites in terms of comfort food, especially when it’s super cold outside (and inside, because I still refuse to turn on the heat and have instead opted to wander around my apartment in many layers of clothing + blankets; take that, electricity bill!).

Chicken Corn Chowder is one of my favorite soups in the world, due in part to the fact that it brings back wonderfully awesome memories with 6F. <3 This recipe was also part of my pantry/fridge-cleansing crusade, since I had a bunch of mushrooms, a can of corn, and a can of pumpkin puree that I still had yet to finish off. (Are you guys pumpkin’ed out yet? I used to dislike pumpkin, but I have no idea why anymore. I also apparently used to dislike sushi. Thank goodness that I finally saw the light!) I decided to adapt a fellow Recipe ReDuxer’s recipe! :]

Pumpkin Chicken Corn Chowder

 Ingredients:

• 1 onion, diced
• 1/2 jalapeno, diced + seeds removed
• 8 oz. mushrooms, sliced
• 4 boneless, skinless chicken breasts,  cut into bite-sized pieces
• 2 cups hot water
• 1 cup chicken broth
• 1/2 10 oz can pumpkin purée
• 4 potatoes, peeled + diced
• 1 can corn
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• pinch of sea salt
• 2 cup almond milk
• freshly ground black pepper, to taste

Instructions:

1. Heat oil in a pan over medium heat and cook the diced onions, mushrooms and jalapeno. Add the chicken and cook for 3-5 minutes.
2. Pour hot water, pumpkin and chicken essence into slow cooker and mix gently (this can be subbed with vegetable or chicken broth). Add the sauteed onions, mushrooms and jalapeno. Add in the corn and spices.
3. Cover and let it cook on high for 4 hours or low for 8 hours, or until potatoes are tender.
4. Remove lid and turn off heat. Allow it to cool for ~15 minutes. Add the milk, give it a couple stirs and replace the lid. Let it cook for another 30 minutes on high.

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Interested in getting to know more about any of your super-awesome co-hosts? :]

• Farrah | blog | instagram | pinterest | twitter | bloglovin’
• Montana | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Annmarie | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Emily | blog | instagram | pinterest | twitter | bloglovin’
• Esther | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Cassandra | blog | facebook | instagram | pinterest | twitter | bloglovin’

Join us next week for Thanksgiving Traditions!