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Succotash Chowder

Healthycooking's picture
Ingredients
  Olive oil/Canola oil 1 1⁄2 Tablespoon
  Onions 2 Large, diced
  Carrots 2 , diced
  Celery stalks 2 , diced
  Chicken stock/Vegetable stock 6 Cup (96 tbs)
  Corn kernels 2 Cup (32 tbs) (Fresh Or Frozen)
  Baby lima beans 2 Cup (32 tbs) (Fresh Or Frozen)
  1% low fat milk 2 Cup (32 tbs)
  Cornstarch 1 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Finely grated lemon zest 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

MAKING
1. In a saucepan, heat the oil over moderate heat.
2. Add the onions, carrots, celery, and 1/4 cup of the stock to the oil.
3. Saute the vegetables for about 5 minutes, until softened.
4. Add the corn kernels and lima beans into the pan along with the remaining stock, and bring the mixture to a boil.
5. Reduce the heat and simmer the soup, partially covered, for about 10 minutes, stirring occasionally.
6. In a small bowl, take the cornstarch and add 1/2 cup of the milk and dry mustard. Beat the mixture until smooth. 7. Stir the cornstarch mixture into the soup with the remaining milk and the lemon zest.
8. Bring the soup back to a boil and simmer for about 3 minutes more.
9. Season the soup with salt and pepper before taking it off the heat.

SERVING
10. Serve hot with freshly-made bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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