New Mexican Succotash Chowder

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 2 tablespoons flour
• 2 tablespoons oil
• 1 large spanish onion, diced
• 1 large bell pepper (red or green, diced)
• 1 cup diced celery
• 2 -3 garlic cloves, minced
• 1 new mexico chile, roasted, peeled, seeded, chopped (or more to taste)
• 4 cups vegetable stock
• 3 cups sweet potatoes, chopped
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1 tablespoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups frozen green fordhook lima beans or 2 cups canned green fordhook lima beans, drained
• 2 cups whole kernel corn (frozen and thawed or drained canned kernels)
• 3 cups milk or 3 cups light cream

Recipe

• 1 roux - melt butter in a small skillet. whisk in the flour. stir mixture until it's light brown. remove from heat.
• 2 chowder:.
• 3 saute onions, green pepper, garlic, celery, and chiles in oil for 7-10 minutes, until soft.
• 4 add stock, potatoes, spices and simmer for 20 minutes.
• 5 add lima beans, corn and milk. return to low simmer for 10 minutes.
• 6 whisk in reserved roux and simmer another 5 minutes.