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Web exclusive: Three Sisters Bisque


Chef Francis often uses corn, beans and squash – the trinity of indigenous horticulture – in his cooking. Serve this with Sturgeon Chorizo

Recipe courtesy of Chef Rich Francis


  • 1 cup of fresh corn kernels
  • 1 cup of beans (any variety)
  • 1  cup of peeled, diced squash (any variety)
  • ¼ cup celery, small dice
  • ¼ cup carrot, small dice
  • ¼ cup onion, small dice
  • Few sprigs fresh thyme
  • 1 clove garlic, minced
  • 3T butter
  • 1 cup stock (ideally fish, but chicken or vegetable will work)
  • 2 T cold, unsalted butter
  • 3T whipping cream
  • Salt and pepper
  • Squeeze lemon juice


  1. In medium saucepan over medium-low heat, melt butter.
  2. Add corn, beans, squash, celery, carrot, onion, thyme and garlic. Sauté until vegetable soften and sweat, approximately 10 minutes.
  3. Add stock and simmer, covered, until tender, approximately 20 minutes.
  4. Remove thyme sprig.
  5. Puree with an immersion blender.
  6. Add butter and cream, stir until smooth.
  7. Season to taste with salt, pepper, lemon juice.

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