SUCCOTASH CHOWDER

By JanV

This soup is really delicious when made with fresh corn in season.

Ingredients

• 1 medium potato, average sized, diced
• 1 Tbsp. butter
• 2 cups chopped onion
• 3-4 medium cloves garlic, crushed or minced
• 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)
• 2-3 cups cooked baby lima beans
• 4 cups milk (can be low fat)
• a generous amount of fresh black pepper
• finely minced parsley and/or chives (optional)

Details

Servings 6

Preparation

Step 1

1. Cook the diced potato in boiling water until just tender. Drain well and set aside.
2. Meanwhile, melt the butter in a kettle or a Dutch oven. Add onion, garlic, celery, salt & herbs. Saute over medium heat for about 10 minutes, or until the onion and celery are tender. Stir in the corn and saute for about 10 minutes more. Add the cooked beans.
3. Optional: puree some of the saute in a food processor or blender. Return to the kettle. This will make a thicker soup.
4. Add potatoes and milk. Season to taste with black pepper; correct salt. Serve very hot, topped with minced fresh herbs, if available.