Three Sisters Corn Chowder Food

THREE SISTERS CORN CHOWDER

Three Sisters Corn Chowder image

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.

Provided by VeggedOut

Categories Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 466.5, Fat 5.3, SaturatedFat 0.8, Sodium 84.5, Carbohydrate 92.9, Fiber 19.7, Sugar 7.2, Protein 21.7

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