Pumpkin Chowder

• 14 cup vegetable oil
• 2 cups onions, diced
• 2 tablespoons fresh jalapeno peppers or 2 tablespoons jarred jalapenos, in vinegar,pureed
• 6 large potatoes, peeled and diced
• 3 cups pumpkin puree
• 6 cups chicken stock
• 2 cups heavy cream
• 12 cup hickory-smoked poblano peppers or 12 cup roasted poblano pepper, diced
• 2 teaspoons cumin
• 2 teaspoons salt

1. In a stockpot, heat the oil and saute the onions and jalapenos.
2. Add the potatoes and cook for 2 minutes, stirring constantly to prevent sticking.
3. Add the pumpkin puree.
4. Whisk in the chicken stock and boil for 2 minutes.
5. Reduce heat and simmer until potatoes are tender, about 20 minutes.
6. Stir in cream and poblano peppers, cumin and salt and cook until heated through.
7. For faster prep time use the pulse button on your food processor to puree the jalapenos and dice the onions and potatoes and poblano peppers in small batches.
8. Consistency may be adjusted with cream, stock, or pumpkin puree.

vegetable oil, onions, fresh jalapeno peppers, potatoes, pumpkin puree, chicken stock, heavy cream, peppers, cumin, salt

Taken from www.food.com/recipe/pumpkin-chowder-21193 (may not work)