Three Sisters Corn Chowder

Name: Three Sisters Corn Chowder
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

11 ingredients

3 steps

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.