Clams, Corn and Squash Stew
Colourful, healthy comfort food!
|Imperial ||Ingredients |
|1 can (142 g) ||Ocean’s Clams, drained |
|1 quart (946 ml) ||chicken stock broth |
|1 large ||
butternut squash peeled, seeded and cut into 1-inch cubes
|4 cups ||fresh corn kernels or 3 cups of frozen corn |
| ¾ cup ||chopped basil leaves |
|1 (19 oz) can ||
kidney beans drained and thoroughly rinsed
|¼ cup ||plus 2 Tbsp of olive oil |
|1 large ||onion coarsely chopped |
|1 ||green bell pepper coarsely chopped |
|1 tsp ||ground cumin |
|1 tsp ||dried oregano |
|2 tsp ||of hot paprika |
|Salt and pepper to taste |
What to Do
- In a large pot bring stock, squash and corn to a boil. Cover and simmer over moderately low heat until squash is just tender, about 15 minutes.
- Transfer 3 cups of the squash mixture to a blender along with some liquid and ½ cup of the basil. Puree the mixture in a blender. Return the puree to the pot, add the kidney beans and heat through for 2 minutes. Keep warm.
- Meanwhile, in a large non-stick fry pan, heat 2 Tbsp of oil. Add the onion, green pepper, cumin, oregano, and 1 tsp of paprika. Sauté over med/high heat, stirring occasionally until onion is softened for about 6-8 minutes. Add onion mixture to the stew as well as the drained clams. Stir to combine and season with salt and pepper to taste.
- In a small saucepan, heat the remaining ¼ cup of oil. Add the remaining 1 tsp of paprika and cook over low heat until fragrant for about 5-7 minutes.
- Ladle the stew into bowls. Swirl in the paprika oil, sprinkle with the remaining ¼ cup of chopped basil and serve.
Serve with crusty bread and a Tomato Salsa.
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