New mexican succotash chowder

Yield: 8 Servings

Measure 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

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

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