- Prep time: 30 min
- Cooking time: 30 min
- Servings: 8
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.
Ingredients
| 1 cup |
Boneless, skinless chicken breasts, cooked Granny's Chicken Boneless Skinless Breasts |
| 1/2 cup | onion, minced |
| 2 | garlic, minced |
| 1 tbsp | olive oil |
| 2 | white potatoes, diced, with skin |
| 1/2 cup | zucchini, diced |
| 1/2 cup | Hubbard or other winter squash, raw, peeled, dice |
| 4 cups | low sodium chicken broth |
| 1/2 cup | corn niblets, frozen |
| 1/2 cup | lima beans, frozen |
| 1/2 can | green chilies (113 g can), drained |
| 3/4 cups | evaporated milk, partly skimmed, 2% MF |
| 1/2 cup | red pepper, diced |
| 1/2 cup | green pepper, diced |
| 1 tbsp | chipotle peppers, in adobo sauce |
| 1/4 tbsp | salt |
| 1/4 cup | cilantro, leaves |
Directions
Heat olive oil in a soup pot with a lid. Add onion and garlic and sauté over medium high heat until onions are translucent.
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.
Dice chicken and add to the pot along with milk and diced red and green peppers.
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.
To serve, scatter fresh whole cilantro leaves over top of individual soup bowls.
Recipe and photography courtesy of Chicken Farmers of Canada.
