Three Sisters Corn and Chili Chowder

Prep Time: 30 min
Cook Time: 30 min
Serves: 8

This delicious chowder is packed with healthy vegetables like potatoes, zucchini, and squash. Chipotle peppers add a sweet heat to this creamy chowder. This recipe is easy to freeze and double, so it’s a great recipe to have on hand for a busy winter day.


1 cup (250 mL) boneless, skinless chicken breast(s), cooked
1/2 cup (125 mL) onion(s), minced
2 cloves garlic, minced
1 tbsp (15 mL) olive oil
2 white potatoes, with skin, diced
1/2 cup (125 mL) zucchini, diced
1/2 cup (125 mL) Hubbard or other winter squash, raw, peeled, diced
4 cups (1 L) low-sodium chicken broth
1/2 cup (125 mL) corn niblets, frozen
1/2 cup (125 mL) lima beans, frozen
1/2 can green chilies (113 g can), drained
3/4 cups (175 mL) evaporated milk, partly skimmed, 2% MF
1/2 red pepper(s), diced
1/2 green pepper(s), diced
1 tbsp (15 mL) chipotle peppers, in adobo sauce
1/4 tbsp (5 mL) salt
1/4 cup (60 mL) cilantro, leaves


1 Heat olive oil in a soup pot with a lid. Add onion and garlic and sauté over medium high heat until onions are translucent.
2 Stir in potatoes, zucchini, squash, chicken broth, corn, lima beans and green chilies. Bring to a boil, cover with lid then reduce heat and simmer gently for 15 minutes or until vegetables are tender.
3 Dice chicken and add to the pot along with milk and diced red and green peppers.
4 Puree chipotle pepper (more or less to taste) in some of the liquid from the pot in a blender. Stir back into the pot and simmer another 10 minutes or until flavours have blended. Season with salt.
5 To serve, scatter fresh whole cilantro leaves over top of individual soup bowls.