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    New Mexican Succotash Chowder

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

  • 2 T butter
  • 2 T flour
  • For the soup:
  • 2 T oil
  • 1 lg Spanish onion, diced
  • 1 lg bell pepper, red or green, diced
  • 1 cup diced celery
  • 2-3 cloves garlic, minced
  • 1 New Mexican chile, roasted, peeled, seeded, chopped (I used 8)
  • 4 cups vegetable stock
  • 3 cups sweet potatoes, chopped
  • 1 T paprika
  • 1 T cumin
  • 1 T oregano
  • 1 T thyme
  • 1/2 t salt
  • 1/4 t pepper
  • 2 cups Green Fordhook lima beans, frozen or canned, drained
  • 2 cups whole kernel corn
  • 3 cups milk or light cream
  • Sautee onions, green pepper, garlic, celery, and chiles in oil for 7-10 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.
    serves 8

    Origin: "Lean Bean Cuisine" by Jay Solomon
    Posted By: Kit Anderson
    Post Date: Fri, 26 Sep 1997

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