New Mexican Succotash Chowder Recipe

Name: New Mexican Succotash Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ teaspoon salt; ¼ 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

Servings: persons

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
½ teaspoon salt
¼ 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

1
Roux - melt butter in a small skillet.
2
Whisk in the flour.
3
Stir mixture until it's light brown.
4
Remove from heat.
5
Chowder:.
6
Saute onions, green pepper, garlic, celery, and chiles in oil for 7-10 minutes, until soft.
7
Add stock, potatoes, spices and simmer for 20 minutes.
8
Add lima beans, corn and milk.
9
Return to low simmer for 10 minutes.
10
Whisk in reserved roux and simmer another 5 minutes.

1325

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons flour, 2 tablespoons oil, 1 large Spanish onion, diced, and more.

Yes, New Mexican Succotash Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

New Mexican Succotash Chowder

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