Succotash Chowder

[Guest guest]

Soak 1 - 1/2 cups dry baby lima beans in water

for 4 hours (minimum). Cook in plenty of simmering

water for 40 minutes, or until tender. Try not

to overcook the beans.

 

1 med. potato, diced

1 Tbs. butter

2 cups chopped onion

4 med. cloves garlic, crushed

3 stalks celery, minced

1 1/2 tsp. salt

1 tsp. basil

1/2 tsp. thyme

3 cups corn (fresh or a 1 lb. bag frozen, defrosted)

baby lima beans (cooked from above)

4 cups milk (or substitute)

fresh black pepper

finely minced parsley and/or chives, optional

 

Cook diced potato in boiling water just until

tender. Drain, set aside.

 

Melt butter in kettle. Add onion, garlic, celery,

salt, herbs. Sauté over med. head 10 min, or

until onion and celery are tender. Stir in corn,

sauté for 10 more minutes. Add beans.

 

Optional: Puree some of the sauté in food processor

or blender. Return to kettle. This will make a thicker

soup.

 

Add potatoes and milk. Season with pepper, salt.

Serve very hot, topped with herbs.