Three Sisters Corn Chowder Recipes

THREE SISTERS STEW

Steps:

• Season pork with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer pork to a bowl and set aside.
• Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return pork to pan, along with stock and squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes.
• Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.

THREE SISTERS SOUP

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.

CHICKEN CORN CHOWDER RECIPE

Steps:

• In a large pot, add all ingredients and bring to a boil.
• Let simmer on low heat for 15-20 minutes or until potatoes are cooked through.

BOLIVIAN CORN CHOWDER

Steps:

• In a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally until softened, about 3 minutes.
• Add shredded potatoes, both cans of corn and the chicken broth. Reduce heat to medium-low. Cover and cook for 15 minutes.
• Add diced green chilies (don't drain), chipotle sauce, garlic, oregano and cumin. Continue cooking, covered, for 10 minutes.
• Shortly before serving time, add the half-and-half and salt. With a sharp knife, cut half a lime in very thin slices and float on top of the soup. Cut remaining lime into quarters and serve on the side.

TURKEY CORN CHOWDER RECIPE

Steps:

• Place diced potatoes in a large stock pot.
• Add enough water to the pot so that the tops of the potatoes are covered.
• Turn the heat on high and bring water to a boil.
• Reduce heat to medium low and cover the pot with a lid.
• Cook the potatoes in gently boiling water until tender, about 10-15 minutes.
• Drain potatoes and place in a large bowl.
• Using the same large stockpot, melt butter over medium heat and then add onions and garlic, saute for 2-3 minutes or until onions are tender.
• Add remaining ingredients, including cooked potatoes, in the pot and let simmer over medium heat until fully cooked through (about 15-20 minutes).
• Serve topped with shredded cheddar cheese.