Hi! I am an Eclectus parrot owner and I love to cook! Why not be able to share your meals with your fids? I hope these ideas will encourage you to eat healthier as well as enrich the lives of your parrots. Enjoy and happy cooking!!

These recipes are designed to be made for you and your family AND be safe to share with your parrot. Special consideration has been given to the unique Eclectus diet. Please be aware that, where noted, some ingredients should be added ONLY to the human servings. If you have questions or suggestions feel free to add them in comments for that recipe!

Tuesday, September 28, 2010

Pumpkin & Chicken Chowder

The weather is cooling off & pumpkins are a-plenty right now!!  Take advantage & make up some of this tasty Fall soup.  Also, while grocers are stocked up, buy extra pumpkin & prepare as you wish then freeze for later!  Don't forget to toast up the seeds for a yummy treat that kids & fids will all enjoy.


·        2 red bell peppers
·        2 jalapeño peppers
·        2 T EVOO
·        1 1/2 pounds boneless, skinless chicken breasts, diced
·        1 (about 2 pounds) pumpkin, peeled, seeded, cut into 1” chunks
·        3 T all-purpose flour
·        2 tsp ground cumin
·        1 tsp chili powder
·        1 ear (1 cup) corn, kernels removed
·        32 oz low-sodium chicken broth or vegetable broth
·        1 T fresh oregano leaves
·        3 green onions or leeks, sliced (for people portion garnish only)
·        1/2 C sour cream (optional)


To roast the peppers:
  1. Preheat oven to broil. Place the red peppers & jalapeños on a baking sheet & cook under the broiler, turning occasionally, until the skins blacken, about 10 minutes.
  2. Seal the charred peppers in a plastic bag for 10 to 12 minutes.
  3. Peel, stem, seed & cut peppers into 1/2-inch pieces. Set aside.
To make the soup:
  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces & cook until browned. Remove the chicken & keep warm.
  2. Add the pumpkin & sauté for about 5 minutes.
  3. Add the flour, cumin, chili powder & cook for 1-2 minutes.
  4. Add the corn, peppers, chicken, broth, & oregano & bring the soup to a boil. Reduce heat to low & simmer about 30 minutes. Garnish with sour cream for the humans, if desired, & serve hot.
** Set aside a scoop (a bite of chicken won't hurt!) for the fiddies to cool before serving!

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