Three Sisters Corn Chowder Recipes

THREE SISTERS SOUP

Three Sisters Soup image

The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.

Provided by THE HOOVE

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups canned white or yellow hominy, drained
2 cups fresh green beans, trimmed and snapped
2 cups peeled and cubed butternut squash
1 ½ cups diced peeled potatoes
5 cups water
1 ½ tablespoons chicken bouillon granules
2 tablespoons butter, melted
2 tablespoons all-purpose flour
¼ teaspoon pepper

Steps:

Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.

Nutrition Facts : Calories 149.5 calories, Carbohydrate 25 g, Cholesterol 10.4 mg, Fat 4.7 g, Fiber 4.5 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 436.3 mg, Sugar 3.1 g

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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