Recipe: New Mexican Succotash Chowder

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Yield: 8 Servings

---------------------ROUX--------------------------

      2 tb Butter
      2 tb Flour

-----------------FOR THE SOUP----------------------

      2 tb Oil
      1 lg Spanish onion; diced
      1 lg Bell pepper; red or green,
           -- diced
      1 c  Diced celery
      2    Cloves garlic; minced (up to
           -- 3)
      1    New Mexican chile; roasted,
           -- peeled, seeded, chopped
           -- (I
           -- used 8)
      4 c  Vegetable stock
      3 c  Sweet potatoes; chopped
      1 tb Paprika
      1 tb Cumin
      1 tb Oregano
      1 tb Thyme

1/2 ts Salt
1/4 ts Pepper

      2 c  Green Fordhook lima beans;
           -- frozen or canned, drained
      2 c  Whole kernel corn
      3 c  Milk or light cream

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@bigfoot.com> on Sep 26, 1997

You're on this planet for a purpose. Find it.

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