Have you ever heard of Three Sisters’ Stew?
Meeker and I went to see my family (for a few brief hours) yesterday, and when we walked into my parents house, my mom had this soup simmering on the stove. She called it Three Sisters’ Stew.
From what I gather, there are a myriad of different versions, and they all involve the three sisters: beans, corn and squash. There is a whole story behind these three sisters involving Native American mythology. But basically, these things grow together (beans, corn, and squash) and then grow up to make a really good soup.
A fun tale behind the recipe, but I assure you – the result is even more delicious than the background story.
I had two bowls.
Three Sisters’ Corn Chowder
1 15oz can whole corn, drained
1 medium onion chopped
½ cup chopped anaheim peppers
½ cup red bell pepper, chopped
3 cloves garlic, minced
2 tbs. cooking oil
1 15oz can great northern beans
3 large potatoes peeled, cut into 1 in. cubes
1 4oz can diced green chili peppers, drained
3 – 4 cups water or vegetable broth (depending on how soupy you want it)
Splash of milk or cream
1 14oz can cream-style corn
1 small zucchini, sliced
Spray a baking dish with cooking spray. Spread the drained whole corn evenly on the pan. Roast uncovered in a 450* for 15 minutes or until lightly browned, stirring occasionally.
In big soup pot, cook the onions, peppers, garlic, in the hot oil for 5 minutes or until tender. Stir in the beans, potatoes, un-drained chili peppers, and water/broth. Stir in roasted corn. Bring to boil, reduce to simmer uncovered 15 minutes (or until potatoes are cooked), stirring occasionally.
Stir in milk, cream style corn, and zucchini and cook for another 10ish minutes.