Difference between revisions of "Soups/Three Sisters Chowder"
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=Directions= | =Directions= | ||
| − | + | == Step 1 == | |
| + | Heat oil in a large pot over medium-high heat. Add shallotsand saute until tender and beginning to brown, about 4 minutes. | ||
| − | + | == Step 2 == | |
| + | Add beans and 1 can of corn and cook, stirring occasionally, for 2minutes. Puree the second can of corn in a food processor or blender, then add to the pan, along with pumpkin or squash puree, broth, salt, and pepper; stir to blend ingredients thoroughly. Bring the mixture to a boil. Reduce heat and simmer 5 minutes. | ||
| − | + | == Step 3 == | |
| + | Stir in buttermilk and cook over medium low heat, without boiling, just until heated through. To serve, divide chowder among 4 bowls. Top each with 1 tablespoon salsa and 1 teaspoon pumpkin seeds, if using. | ||
Latest revision as of 20:53, 27 February 2016
Serves: 4
Active Time: 25 minutes
Total Time: 30 minutes
From: Fresh (http://www.hannaford.com/recipe/Three-Sisters-Chowder/10449.uts?hdrKeyword=pumpkin#)
Ingredients
1 tablespoon Inspirations Garlic Dipping oil
2 each Shallot, finely chopped
1 15 oz Can Nature's Place Organic Black beans, rinsed, drained
2 15 oz Cans Nature's Place Organic sweet corn, divided
1 cup squash or pumpkin puree
1 cup Nature's Place Organic vegetable broth
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1 cup low-fat or non-fat buttermilk
1/4 cup Inspirations Corn and Black Bean salsa (Optional garnish)
4 teaspoons Nature's Place Organic pumpkin seeds (Optional garnish
Directions
Step 1
Heat oil in a large pot over medium-high heat. Add shallotsand saute until tender and beginning to brown, about 4 minutes.
Step 2
Add beans and 1 can of corn and cook, stirring occasionally, for 2minutes. Puree the second can of corn in a food processor or blender, then add to the pan, along with pumpkin or squash puree, broth, salt, and pepper; stir to blend ingredients thoroughly. Bring the mixture to a boil. Reduce heat and simmer 5 minutes.
Step 3
Stir in buttermilk and cook over medium low heat, without boiling, just until heated through. To serve, divide chowder among 4 bowls. Top each with 1 tablespoon salsa and 1 teaspoon pumpkin seeds, if using.
