Three Sisters Corn Chowder

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.