Recipe finder
Three Sisters Corn-and-Chili Chowder
- Makes: 6 to 8 servings
- Prep 25 mins
- Cook 20 mins
Ingredients
-
Nonstick cooking spray
-
1
15 -
ounce can
whole-kernel corn, drained
-
1
medium onion, chopped (1/2 cup)
-
1/2
cup
chopped fresh Anaheim, poblano or green sweet pepper
-
1/2
cup
chopped red sweet pepper
-
3
cloves garlic, minced
-
2
tablespoons
cooking oil
-
1
8 -
ounce can
baby lima beans, drained
-
3
large potatoes, peeled, if desired, and cut into 1/2-inch cubes (1-1/2 pounds)
-
1
4 -
ounce can
diced green chili peppers
-
3
cups
water or vegetable broth
-
2
cups
half-and-half or light cream
-
1
14 3/4 -
ounce can
cream-style corn
-
2/3
cup
sliced baby zucchini (about 4) or 1 small zucchini, halved lengthwise and sliced
Directions
- Lightly coat a 15x10x1-inch baking pan with cooking spray. Spread the drained whole-kernel corn in the prepared pan. Roast, uncovered, in a 450 degree F oven for about 15 minutes or until corn is browned, stirring occasionally.
- In a 4-quart Dutch oven, cook and stir the onion, peppers, and garlic in the hot oil over medium-high heat for 5 minutes or until tender. Stir in beans, potatoes, undrained chili peppers and water. Stir in roasted corn. Bring to boiling, reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally.
- Stir in half-and-half, cream-style corn, and zucchini. Cook and stir for 5 minutes more or until heated through (dont boil).
Nutrition Facts
(Three Sisters Corn-and-Chili Chowder)
Servings Per Recipe 6, fiber (g) 6, sodium (mg) 518, Fat, total (g) 15, chol. (mg) 30, pro. (g) 10, carb. (g) 55, cal. (kcal) 371