Test 1 - Pumpkin and Chicken Chowder

http://www.countryliving.com/food-drinks/recipes/a1312/pumpkin-chicken-chowder-3417/

We have pumpkins! Lots of pumpkins! Being such a seasonal vegetable, it seemed appropriate to find recipes other than pumpkin pie to use up this abundant food. This soup is mild and sweet, a lovely autumn treat.

2 red bell peppers
2 jalapeño peppers
2 tbsp. olive oil
1 lb. boneless, skinless chicken breasts, in 1/4 inch cubes
2 leeks, diced
2.5 to 3 lbs pumpkin, roughly cubed
2 tbsp. all-purpose flour
1 1/2 tsp. ground cumin
3/4 tsp. chili powder
1 tsp. salt
½ tsp. fresh ground pepper
1 ear corn, kernels removed
3 - 4 cups chicken broth
1 tbsp. fresh oregano leaves
½ cup sour cream

Make Ahead

1. Preheat the oven to broil and set the rack in the highest position, next to the broiler element. Cut the peppers and jalapeños in half, scoop out the seeds and inner membranes, and place on a baking sheet.
2. Put under the broiler until the skins blister and blacken, about 5 minutes. Place all of the charred peppers in a plastic bag and put any peppers that have not charred back under the broiler until they're all blistered and blacked.
3. Seal the plastic bag to retain the heat and moisture for about 10 minutes. At the end of 10 minutes, the skins should come off very easily. Also remove the stems.
4. Cut the peppers into 1/4 inch pieces and set aside.

To Make the Soup

1. Heat the oil in a large soup pot over medium-high heat. Add the chicken pieces in batches so they get a chance to brown. Remove the chicken and set aside.
2. Add the leeks and pumpkin and sauté for about 5 minutes.
3. Add the flour, cumin, chili powder, salt, and pepper and cook for 1 to 2 minutes.
4. Add the corn, peppers, chicken, broth, and oregano and bring the soup to a boil.
5. Reduce the heat and simmer for about 30 minutes.
6. With a wooden spoon, break up the pieces of pumpkin into smallish chunks.
7. Garnish with a tablespoon of sour cream and serve hot.