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New Mexican Succotash Chowder

0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Dairy Mexican 8 Servings

INGREDIENTS

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

INSTRUCTIONS

3
I
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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 108
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 7.6mg
Sodium: 261.2mg
Potassium: 186.2mg
Carbohydrates: 11.5g
Fiber: 2.1g
Sugar: 1.7g
Protein: 1.8g


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