Name: Succotash Chowder
Yield: Makes 6 servings
Cuisine: American
Ingredients: 1 cup baby lima beans (fresh or frozen and thawed); Salt and freshly ground black pepper to taste; 3 cups white corn kernels (fresh or frozen and thawed); 1 medium onion, chopped; 1 red bell pepper, seeded and chopped; 3 cups chicken broth; 2 medium russet potatoes, peeled and cut into small dice; 2 cups milk; ¼ pound slab bacon, rind removed and cut into small dice

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

It’s been over a century and a half since Lettice Bryan showed us how to use corn in soups and chowders in her Kentucky Housewife “receipt” book, but at Southern chowder parties today (especially in Florida, where chowder is king) you’re just as likely to find vegetable chowders such as this as you are ones based on seafood. “Since it’s got both corn and limas, we just call it succotash chowder,” said my host at his cottage on rustic