Recipe for New Mexican Succotash Chowder

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Yield:

8 Servings

Ingredients:

Amount	Ingredient
	ROUX ----------------
2 tbl	Butter
2 tbl	Flour
	----------------- FOR THE SOUP ----------------
2 tbl	Oil
1 lrg	Spanish onion, diced
1 lrg	Bell pepper, red or green, diced
1 cup	Diced celery
2 x	Cloves garlic, minced (up to 3)
1 x	New Mexican chile, roasted, peeled, seeded, chopped (I used 8)
4 cup	Vegetable stock
3 cup	Sweet potatoes, chopped
1 tbl	Paprika
1 tbl	Cumin
1 tbl	Oregano
1 tbl	Thyme
1/2 tsp	Salt
1/4 tsp	Pepper
2 cup	Green Fordhook lima beans, frozen or canned, drained
2 cup	Whole kernel corn

Instructions:

Instructions: Heres 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 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.

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