Both The Hub and I loved this pumpkin chowder from Country Living magazine. I wasn't expecting to like it, and The Hub is always suspicious of anything without meat. I wondered what made this a chowder as opposed to just a soup. There is a multitude of definitions for chowder most of them centered around the ingredients and none of the required ingredients are present in this recipe, but we liked it anyway.
I used the rest of the white pumpkin and orange bell peppers. The only other change I made was to accidentally drop the black pepper container in the pot adding way more pepper than the 1/4 tsp called for. To compensate I picked as much as I could out and left out the crushed red pepper. Andrew commented the next day that the chowder had a little kick to it. Hmmm wonder how that happened.