CHEROKEE EATS: Roasted corn and squash chowder

TAHLEQUAH - Cherokee Nation citizen and chef Nico Albert studies indigenous foods to create modern recipes from traditional ingredients. She strives to create recipes in a healthy way, such as roasted corn and squash chowder.
Ingredients
Albert sources local foods that are traditional to Cherokees such as sweet corn and Cherokee tan pumpkins from the CN seed bank. Other ingredients are new potatoes, onions and garlic.
Albert said Cherokees can source the ingredients from their gardens using heirloom plants, the grocery story or a farmers market.
“Our ancestors ate in a really healthy way. They grew all of their own crops and they were nutrient-dense types of corn and beans and squash,” said Albert. “So I try and find ways to incorporate those ingredients back into our diet, like reinvent recipes that taste like that comforting chowder or taste creamy and taste satisfying but reincorporate those traditional ingredients to restore our health and well-being.”

[@KevinVillageStone]

Trying this week. Wado!

[@vik1n9]

Looks really good, I'll have to try it.
You might try a veggie/potato peeler for the butternut squash (haven't tried it with other squashes). With a lot of force and a quick pushing away motion, it can be faster/safer than a knife.

[@MaryHernandez-lq8kq]

Yummy!