Three Sisters Corn Chowder

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 2
    cups soymilk
  • 1
    teaspoon smoked paprika
  • 1
    teaspoon hot sauce (optional)
  • salt and pepper
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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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