New mexican succotash chowder
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Cloves garlic; minced (up to 3) | |
| 1 | New Mexican chile; roasted, peeled, seeded, chopped (I used 8) | |
| 4 | cups | Vegetable stock |
| 3 | cups | Sweet potatoes; chopped |
| 1 | tablespoon | Paprika |
| 1 | tablespoon | Cumin |
| 1 | tablespoon | Oregano |
| 1 | tablespoon | Thyme |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | cups | Green Fordhook lima beans; frozen or canned, drained |
| 2 | cups | Whole kernel corn |
| 3 | cups | Milk or light cream |
Directions
ROUX
FOR THE SOUP
Here's three recipes from "Lean Bean Cuisine" by Jay Solomon that I like.
First you make a roux. (I love saying that.) Medium brown.
Sautee 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 for10 minutes. Whisk in roux.
Posted to CHILE-HEADS DIGEST V4 #136 by Kit Anderson <kitridge@...> on Sep 26, 1997