New Mexican Succotash Chowder

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Recipe by SusieQusie

Adapted from _Lean Bean Cuisine_ - a creamy, spicy chowder that begs for a side of cornbread.

Ingredients Nutrition


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

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