Firsts | Snacks | Appetizers
Three Sisters Corn Chowder

​M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free​
Three Sisters Corn Chowder 
P | VEG | V | GF
Makes 3 quarts
Serves 9 to 12, depending on the rest of the menu​.

Click here to read about the Three Sisters.

Click to download or print recipe.
Ingredients
6-8 ears fresh corn, kernels removed OR 14-16 oz bag of frozen corn
1 medium onion, diced
2 stalks celery, including leaves, diced
1 red bell pepper, diced
3 TBSP vegetable or canola oil, divided
1 baking potato, russet, peeled & cut into ½ inch cubes
½ lb fresh green beans, cut into ½ inch pieces
1 medium zucchini or yellow squash, cut into ½ inch pieces
1 qt vegetable broth
1 qt (box) unsweetened coconut milk
Salt & pepper
½ fresh lime
1-2 TBSP fresh herbs of your choice – parsley, sage, tarragon, or basil – chopped
Directions 
  1. Preheat oven to 450°.
  2. Remove kernels from corn. Toss with 1 TBSP vegetable oil.
  3. Spread corn on parchment-covered baking pan; roast 15-18 minutes until corn starts to turn golden brown and smells toasty. Stir or shake corn every 5 minutes while roasting. Set aside.
  4. In a large pot, cook onions, celery, & bell pepper in 2 TBSP oil for 5-7 minutes, until onion is translucent.
  5. Add broth & potatoes, bring to a boil, turn down to a low boil; cook for 5 minutes. If you prefer a thicker soup, at this point mash or puree some or all of the potato mixture.
  6. Add the coconut milk and the beans; bring back to a boil, turn down to low boil; cook for 5 minutes.
  7. Add the corn & squash, squeeze in the half lime, taste, and season with salt and pepper.
  8. Toss in the fresh herbs, stir until they wilt.
​Serve with crusty bread or grilled cheese sandwiches.
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