Skip to Content

Pumpkin Chicken Chowder

Sharing is caring!

Pumpkin Chicken Chowder will get a hot and hearty two thumbs up from the entire family. It may seem like an unusual combination, but trust me when I tell you it’s AMAZING!

Pumpkin Chicken Chowder Recipe

Oooh baby, baby! This one is a total winner!! So much so, that you won’t want to stop eating it (or maybe that’s just me).

This recipe for pumpkin chicken chowder did incidentally get 2 manly thumbs up from my husband and grown son. To me, that means it’s a total winner and makes my heart sing.

Get MORE soup, stew, and chowder recipes!!

*Disclaimer – This recipe was originally published in 2014. I’m working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.


The autumn season comes alive in this wonderful chowder.

Give this pumpkin chicken chowder a go if you love the flavor of pumpkin and seeds.

For me, it’s all about the pumpkins in the fall. Plus, you can never go wrong with healthy and flavorful seeds no matter what the season. But that’s just me, I’m a seed-o-holic!

PUMPKIN CHOWDER     {PRINT THIS RECIPE}

1 medium onion, chopped
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, chopped
1+1/4 cups wild rice
3 cups beef stock
1 cup apple cider
1 cup water
2 cups cooked chicken, diced large
1 29 oz. can pumpkin puree (not pie mix)
1 teaspoon curry powder
1 teaspoon allspice
1/2 teaspoon coriander
salt and pepper to taste
1/2 cup heavy cream or half and half
sunflower seeds or toasted pumpkin seeds to garnish, if desired

-Saute the onion in the oil and butter in a large saucepot over medium heat.
-Add wild rice and chopped garlic and continue to sauté an additional few minutes until rice is coated with oil and ever so slightly starting to brown.
-Add the liquids to the rice mixture and cook over medium/low heat on the stovetop for approximately 20 minutes until the rice starts to get tender.
-Add the additional ingredients and continue to cook on low heat for 10-15 minutes.
-Right before serving, mix in the cream and heat through.
-Top with the seeds if desired.
-Serve and be ready for compliments galore!

Autumn never tasted so good!! Enjoy!!!

Thank you so much for visiting me here today in my Kudos Kitchen! 

Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!

Until we eat again, I hope you have a delicious day!!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!

Until we eat again, I hope you have a delicious day!!

Small custom signature from Kudos Kitchen by Renee

RJ Flamingo

Tuesday 19th of October 2010

Totally a winner! Think I'll make this for Halloween dinner. Yum!

Paula

Saturday 16th of October 2010

Looks like it would certainly warm the belly on a chilly Fall day. Great photo too!

Great that the *boys* loved it. Warms the heart doesn't it.

Megan

Saturday 16th of October 2010

I love everything pumpkin and this looks like a winner to me too! :)