Name: New Mexican Succotash Chowder
Ingredients: 2 tb Butter; 2 tb Flour; 2 tb Oil; 1 lg Spanish onion; diced; 1 lg Bell pepper; red or green, diced; 1 c Diced celery; 2 Cloves garlic; minced (up to 3); 1 New Mexican chile; roasted, peeled, seeded, chopped (I used 8); 4 c Vegetable stock; 3 c Sweet potatoes; chopped; 1 tb Paprika; 1 tb Cumin; 1 tb Oregano; 1 tb Thyme; 1/2 ts Salt; 1/4 ts Pepper; 2 c Green Fordhook lima beans; frozen or canned, drained; 2 c Whole kernel corn; 3 c Milk or light cream

Loving engagement in each other’s spiritual lives must be normalized in a positive and formative way before corrective discipline can be sustained. Without this context of deeply interpenetrating spiritual relationships, corrective discipline will be like walking up to a child whom you see only once a month and spanking him in the street. It will likely be perceived as harsh, if not abusive, rather than the tough but responsible outworking of loving concern for another’s spiritual good.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy	Mexican		8	Servings

INGREDIENTS

2	tb	Butter
2	tb	Flour
2	tb	Oil
1	lg	Spanish onion; diced
1	lg	Bell pepper; red or green, diced
1	c	Diced celery
2		Cloves garlic; minced (up to 3)
1		New Mexican chile; roasted, peeled, seeded, chopped (I used 8)
4	c	Vegetable stock
3	c	Sweet potatoes; chopped
1	tb	Paprika
1	tb	Cumin
1	tb	Oregano
1	tb	Thyme
1/2	ts	Salt
1/4	ts	Pepper
2	c	Green Fordhook lima beans; frozen or canned, drained
2	c	Whole kernel corn
3	c	Milk or light cream

INSTRUCTIONS

ROUX
FOR THE SOUP
Here's 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.
Posted to CHILE-HEADS DIGEST V4 #136 by Kit Anderson <kitridge@bigfoot.com>
on Sep 26, 1997

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