Three Sisters Corn Chowder |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
1 teaspoon olive oil |
1 small onion, chopped |
1 small butternut squash, 1/4 in dice |
1 medium potato, diced |
2 1/2 cups vegetable stock |
15 ounces pinto beans, rinsed and drained |
2 1/2 cups frozen corn |
2 cups soymilk |
1 teaspoon smoked paprika |
1 teaspoon hot sauce (optional) |
salt and pepper |
Directions:
1. 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.
2. 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.
3. 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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