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Three Sisters Corn-and-Chili Chowder
Cook: 20 mins at 450°F
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
1. 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.
2. 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.
3. Stir in half-and-half, cream-style corn, and zucchini. Cook and stir for 5 minutes more or until heated through (dont boil).
