Three Sisters Corn Chowder

I cook a lot of different soups, but this is one of my favorite. This is from The Vegetarian Meat and Potatoes Cookbook, but I modified to include the smoked paprika, which I think really makes the dish special. Regular paprika would also be good, but the smoked makes it wonderfully warm and cozy.

Ready In:
1hr
Serves:
Units:

ingredients

  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 1 small butternut squash, 1/4 in dice
  • 1 medium potato, diced
  • 2 12 cups vegetable stock
  • 15 ounces pinto beans, rinsed and drained
  • 2 12 cups frozen corn
  • 2 cups soymilk
  • 1 teaspoon smoked paprika
  • 1 teaspoon hot sauce (optional)
  • salt and pepper

directions

  • Heat oil and add onion, cooking until translucent. Add squash and potato, stir in the stock, bring to boil. Cook until the vegetables are tender, 20 to 30 minutes.
  • Add beans and corn, cooking uncovered for 15 minutes until slightly thickened. Stir in the milk and allow to cook 5 minutes. Remove from heat.
  • Transfer 2 cups to a blender and process until smooth. Return puree to soup pot. Add paprika and hot sauce. Allow to stand for a few minutes to allow flavors to distribute.
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"I cook a lot of different soups, but this is one of my favorite. This is from The Vegetarian Meat and Potatoes Cookbook, but I modified to include the smoked paprika, which I think really makes the dish special. Regular paprika would also be good, but the smoked makes it wonderfully warm and cozy."
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  1. VeggedOut
    I cook a lot of different soups, but this is one of my favorite. This is from The Vegetarian Meat and Potatoes Cookbook, but I modified to include the smoked paprika, which I think really makes the dish special. Regular paprika would also be good, but the smoked makes it wonderfully warm and cozy.
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