Succotash Chowder Recipe
Ingredients
6 tablespoons butter or margarine
2 medium-sized celery stalks, minced
1 medium-sized onion, minced
1 large green pepper, diced
1/2 cup all-purpose flour
2 cups water
1 13 3/4- to MWounce can chicken broth
1 8- to 8 1/4-ounce can tomatoes
1 16- to 17-ounce can whole-kernel corn
1 16- to 17-ounce can lima beans
2 cups half-and-half
Directions
1. In 5-quart Dutch oven or saucepot over medium heat, melt butter or margarine; add celery, onion, and green pepper, and cook until vegetables are tender, stirring occasionally. Stir in flour until blended. Gradually stir in water and chicken broth; cook, stirring frequently, until mixture is thickened, about 10 minutes
2. Drain tomato liquid into soup mixture. Chop tomatoes; add tomatoes, corn with its liquid, lima beans with their liquid, and half-and-half. Cook over medium heat until mixture is heated through, stirring occasionally.
2. Drain tomato liquid into soup mixture. Chop tomatoes; add tomatoes, corn with its liquid, lima beans with their liquid, and half-and-half. Cook over medium heat until mixture is heated through, stirring occasionally.
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