New Mexican Succotash Chowder Recipes
SUCCOTASH CHOWDER
I originally clipped this recipe from a Woman's Day magazine years ago. It is very soothing and comforting - just the thing on a chilly, drizzly day. If you don't care for creamed corn, you may use 1 1/2 cups corn kernels instead. You may choose to peel your potatoes,if you prefer, however I do not. I have tried this with several different types of potatoes and you want something that will soften up enough in the soup; red skinned potatoes work nicely. I have tried Yukon Golds in this and they just don't soften up soon enough, so I would say precook them before adding to the soup if that is your potato of choice.
Provided by HeatherFeather
Categories Chowders
Time 50m
Yield 9 cups soup, 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large stockpot.
- Add potatoes, celery,and onions, and stir to coat with the butter.
- Cover and cook on medium heat for 12 minutes, stirring occasionally.
- Meanwhile, whisk together 1 cup of the milk with the flour; add to the pot.
- Add remaining milk, chicken broth, lima beans, and seasonings.
- Bring soup to just a boil (be careful not to burn milk), then immediately reduce heat to low and allow to simmer about 8 minutes, stirring occasionally.
- Add corn and ham; simmer until vegetables are very tender, another 10 minutes or so (depending upon how small or large you chopped your vegetables).
- Taste and adjust seasonings as needed before serving.
Nutrition Facts : Calories 294.9, Fat 10.8, SaturatedFat 4.7, Cholesterol 43.4, Sodium 609.9, Carbohydrate 32.6, Fiber 3.3, Sugar 8.6, Protein 17.8
MEXICAN SUCCOTASH
Make and share this Mexican Succotash recipe from Food.com.
Provided by Beth Gambrell
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef with onion and drain. Stir in remaining ingredients
- except chips and cheese and pour into greased casserole dish.
- Bake at 350 for 20 minutes then top with chips and cheese.
- Bake 5 - 10 minutes longer.
Nutrition Facts : Calories 482.1, Fat 27.4, SaturatedFat 12.8, Cholesterol 106.8, Sodium 1207.3, Carbohydrate 29.7, Fiber 2.5, Sugar 6, Protein 32.3
MEXICAN SUCCOTASH
Succotash with a Mexican flair! Serve with white rice.
Provided by Sharlene Cervantes
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add peppers and onion; cook and stir until soft, about 5 minutes. Pour in water, taco sauce, and taco seasoning. Stir together. Reduce heat to a simmer and cook about 10 minutes.
- Add corn and lima beans to pan and stir. Let simmer until lima beans are tender and heated through, about 5 minutes more.
Nutrition Facts : Calories 200.5 calories, Carbohydrate 24.6 g, Cholesterol 41.8 mg, Fat 5 g, Fiber 3.8 g, Protein 15.3 g, SaturatedFat 1.2 g, Sodium 761.1 mg, Sugar 3.7 g
More about "new mexican succotash chowder recipes"
MEXICAN SUCCOTASH - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
- Bring a large pot of water to a boil. Add the ears of corn and boil for 5 minutes. Remove and set aside to cool. Add the frozen lima beans to the pot of boiling water and cook according to package directions. Drain. Slice the corn off of the cobs and set aside.
- Preheat your oven's broiler. Slice the poblano in half and remove the seeds and membranes. Place the poblano, skin side up, on a baking sheet and broil for 4-6 minutes, until browned but not burnt. Place the poblano halves in a small bowl and cover with foil. Let steam for 20 minutes, then run cold water over the peppers and peel away the skin. Chop and set aside.
- Heat the vegetable oil in a skillet over high heat. Once hot, add the onions and bell peppers. Saute for 5 minutes, then add the prepared lima beans and corn to the skillet. Saute for another 5 minutes until onions are softened. Add the chopped poblano pepper, tomato, and garlic; saute 2 minutes until garlic is fragrant. Turn off the heat. Stir in the cilantro, salt, pepper and lime juice. Serve warm or at room temperature.
POSOLE SUCCOTASH – A NEW MEXICAN TWIST ON A …
From mjskitchen.com
THE BEST SUCCOTASH! - RECIPE - COOKS.COM
From cooks.com
EATING ON A BUDGET: SUCCOTASH CHOWDER - THE MARTHA'S VINEYARD …
From mvtimes.com
MEXICAN SUCCOTASH - RECIPE - COOKS.COM
From cooks.com
SUCCOTASH CHOWDER - BRENDA GANTT RECIPES
From brendaganttrecipes.com
SUCCOTASH CHOWDER WITH TOMATOES AND BASIL RECIPE - OPRAH.COM
From oprah.com
MEXICAN-STYLE CHOWDER - PINCH OF NOM
From pinchofnom.com
MEXICAN SUCCOTASH RECIPE - RECIPEZAZZ.COM
From recipezazz.com
6 SUCCOTASH CHOWDER RECIPES - RECIPEOFHEALTH
From recipeofhealth.com
MEXICAN SUCCOTASH RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
CORN AND GREEN CHILE CHOWDER RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
SUCCOTASH CHOWDER RECIPE - RECIPEZAZZ.COM
NUTRITIONAL FACTS: - FOOD.COM
From food.com
SUCCOTASH CHOWDER - RECIPE - COOKS.COM
From cooks.com
SOUTHERN STYLE SUCCOTASH CHOWDER - CAN'T STAY OUT OF …
From cantstayoutofthekitchen.com
NEW MEXICAN SUCCOTASH CHOWDER - BIGOVEN
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love