Chef-Boy-I-Be Illinois' Pumpkin Chicken Chowder

• 1 tablespoon oil
• 1 lb ground chicken or 1 lb turkey
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1 garlic clove, minced
• 6 cups chicken broth
• 2 (16 ounce) cans pumpkin puree
• 1 cup frozen corn
• 1 cup uncooked brown rice
• 1 teaspoon dried basil
• 1 teaspoon salt
• 12 teaspoon pepper

1. Heat oil in stockpot.
2. Add chicken, onion, bell pepper and garlic.
3. Cook until chicken is done.
4. Stir in broth, pumpkin, corn, rice, basil, salt and pepper.
5. Reduce heat and simmer for 30 minutes or until rice is tender.
6. Nice served crusty bread and a fruit salad.

oil, ground chicken, onion, red bell pepper, garlic, chicken broth, pumpkin puree, frozen corn, brown rice, basil, salt, pepper

Taken from www.food.com/recipe/chef-boy-i-be-illinois-pumpkin-chicken-chowder-328350 (may not work)