Recipe - New Mexican Succotash Chowder

ROUX
2 tablespoon Butter
2 tablespoon Flour

FOR THE SOUP
2 tablespoon Oil
1 lg Spanish onion; minced
1 lg Bell pepper; red or green,
minced
1 cup Diced celery
2 Cloves garlic; minced (up to
3)
1 New Mexican chile; roasted,
peeled, seeded, chopped (I
used 8)
4 cup Vegetable stock
3 cup Sweet potatoes; chopped
1 tablespoon Paprika
1 tablespoon Cumin
1 tablespoon Oregano
1 tablespoon Thyme
One half teaspoon Salt
One fourth teaspoon Pepper
2 cup Green Fordhook lima beans;
frozen or canned, drained
2 cup Whole kernel corn
3 cup Milk or light cream

Here's three recipes from "Lean Bean Cuisine" by Jay Solomon that I like.

First you make a roux. (I love saying that.) Medium brown.

Sautee onions, green pepper, garlic, celery, and chiles in oil for 710
minutes, until soft. Add stock, potatoes, spices and simmer for 20 minutes.
Add lima beans, corn and milk. Return to low simmer for10 minutes. Whisk in
roux.

Posted to CHILEHEADS DIGEST V4 #136 by Kit Anderson kitridge@bigfoot.com
on Sep 26, 1997