veg m & p: Three Sisters Corn Chowder

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* Exported from MasterCook *

 

Three Sisters Corn Chowder

 

Recipe By : Vegetarian Meat & Potatoes Cookbook, by Robertson, p 48

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Potatoes

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 small yellow onion -- chopped

1 small butternut squash -- peeled, halved

seeded and cut into 1/4-inch dice

1 medium all-purpose potato

peeled and diced

2 1/2 cups vegetable stock

(see separate recipe)

1 1/2 cups cooked pinto beans

OR one 15-ounce can -- drained and rinsed

2 3/4 cups fresh or frozen corn kernels

2 cups regular or soy milk

Salt and freshly ground black pepper

 

Serves 4 to 6

 

In this satisfying chowder, the subtle sweetness of the corn, squash, and

beans - called the " three sisters " by the Iroquois - harmonizes well, just

as good sisters should.

 

1. Heat the oil in a large saucepan over medium heat. Add the onion,

cover, and cook, stirring a few times, until softened, about 5

minutes. Add the squash and potato, stir in the stock, and bring to a

boil. Reduce the heat to low, cover, and cook until the vegetables are

tender, 20 to 30 minutes,

 

2. Add the beans and 2 1/2 cups of the corn and cook, uncovered, for 15

minutes longer to thicken the soup and blend the flavors. Stir in the milk

and simmer for about 5 minutes. Remove from the heat.

 

3. Transfer about 2 cups of the soup to a food processor or blender and

process until smooth. Stir the purée back into the chowder and season to

taste with salt and pepper.

 

4. Ladle the soup into bowls and garnish with the remaining 1/4 cup corn

kernels.

 

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