Succotash Chowder Recipes

SUCCOTASH

Succotash image

Frozen or canned vegetables may be substituted for fresh ones.

Provided by Michele O'Sullivan

Categories Side Dish Vegetables Tomatoes

Time 45m

Yield 6

Number Of Ingredients 6

Ingredients

1 cup butter, divided
2 cups fresh lima beans
½ teaspoon salt
4 medium whole (2-3/5" dia) (blank)s fresh tomatoes, peeled and chopped
2 teaspoons white sugar
4 ears fresh corn kernels, cut from the cob

Steps:

Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
Stir tomatoes into lima beans and add corn; cook 10 minutes more.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g

NEW MEXICAN SUCCOTASH CHOWDER

New Mexican Succotash Chowder image

Make and share this New Mexican Succotash Chowder recipe from Food.com.

Provided by SusieQusie

Categories Chowders

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons butter
2 tablespoons flour
2 tablespoons oil
1 large Spanish onion, diced
1 large bell pepper (red or green, diced)
1 cup diced celery
2 -3 garlic cloves, minced
1 new mexico chile, roasted, peeled, seeded, chopped (or more to taste)
4 cups vegetable stock
3 cups sweet potatoes, chopped
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen green fordhook lima beans or 2 cups canned green fordhook lima beans, drained
2 cups whole kernel corn (frozen and thawed or drained canned kernels)
3 cups milk or 3 cups light cream

Steps:

Roux - melt butter in a small skillet. Whisk in the flour. Stir mixture until it's light brown. Remove from heat.
Chowder:.
Saute onions, green pepper, garlic, celery, and chiles in oil for 7-10 minutes, until soft.
Add stock, potatoes, spices and simmer for 20 minutes.
Add lima beans, corn and milk. Return to low simmer for 10 minutes.
Whisk in reserved roux and simmer another 5 minutes.

Nutrition Facts : Calories 264.4, Fat 10.6, SaturatedFat 4.6, Cholesterol 20.4, Sodium 540.2, Carbohydrate 36.6, Fiber 6, Sugar 5, Protein 8.5

SUCCOTASH CHOWDER

Succotash Chowder image

I originally clipped this recipe from a Woman's Day magazine years ago. It is very soothing and comforting - just the thing on a chilly, drizzly day. If you don't care for creamed corn, you may use 1 1/2 cups corn kernels instead. You may choose to peel your potatoes,if you prefer, however I do not. I have tried this with several different types of potatoes and you want something that will soften up enough in the soup; red skinned potatoes work nicely. I have tried Yukon Golds in this and they just don't soften up soon enough, so I would say precook them before adding to the soup if that is your potato of choice.

Provided by HeatherFeather

Categories Chowders

Time 50m

Yield 9 cups soup, 8 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons butter or 2 teaspoons margarine
2 1/2 cups red potatoes, diced, raw
1 large onion, diced
1/2 cup celery, diced
1/3 cup all-purpose flour
3 cups whole milk or 3 cups evaporated milk, divided
3 cups chicken broth
1 cup frozen lima beans
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
1/4 teaspoon dried thyme, to taste
1 (15 ounce) can creamed corn
2 cups cooked ham, diced

Steps:

Melt butter in a large stockpot.
Add potatoes, celery,and onions, and stir to coat with the butter.
Cover and cook on medium heat for 12 minutes, stirring occasionally.
Meanwhile, whisk together 1 cup of the milk with the flour; add to the pot.
Add remaining milk, chicken broth, lima beans, and seasonings.
Bring soup to just a boil (be careful not to burn milk), then immediately reduce heat to low and allow to simmer about 8 minutes, stirring occasionally.
Add corn and ham; simmer until vegetables are very tender, another 10 minutes or so (depending upon how small or large you chopped your vegetables).
Taste and adjust seasonings as needed before serving.

Nutrition Facts : Calories 294.9, Fat 10.8, SaturatedFat 4.7, Cholesterol 43.4, Sodium 609.9, Carbohydrate 32.6, Fiber 3.3, Sugar 8.6, Protein 17.8

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