RECIPES

Three Sisters Corn and Chili Chowder

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.

Prep Time

PT30M

Cook Time

PT30M

Serves

8

Ingredients

  • 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

    • Instructions

    1. 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. 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. 3 Dice chicken and add to the pot along with milk and diced red and green peppers.
    4. 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. 5 To serve, scatter fresh whole cilantro leaves over top of individual soup bowls.
    View All Recipes