Moosewood Cookbook: Succotash Chowder

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 308.8
  • Total Fat: 1.5 g
  • Cholesterol: 3.3 mg
  • Sodium: 696.1 mg
  • Total Carbs: 61.2 g
  • Dietary Fiber: 11.7 g
  • Protein: 17.3 g

View full nutritional breakdown of Moosewood Cookbook: Succotash Chowder calories by ingredient


p.11, Moosewood Cookbook, Soups p.11, Moosewood Cookbook, Soups
Number of Servings: 6


    1 mdm potato, diced (can leave peel on), cooked
    2 c. chopped onion
    3-4 cloves garlic, minced
    3 stalks celery minced
    3 c. corn kernels (fresh/frozen)
    4 c. milk (non-fat or creamier if desired)
    1.5 tsp salt (use sea salt)
    1 tsp basil
    0.5 tsp thyme
    generous amt of fresh ground black pepper
    top with fresh minced parsley/cilantro or chives


Preliminary: Soak 1- 1.5 cups dry baby lima beans for about 4 hours. Cook in plenty of simmering (NOT boiling) water for about 40 minutes until perfectly tender. Don't overcook!

Cook diced potato until just tender; drain and set aside
In Dutch oven or large pot:
melt 1T.butter (or olive oil, or nothing)
Add onion, garlic, celery, salt, herbs, and saute over medium heat for about 10 minutes until onion and celery are tender.
Stir in the corn and saute for about 10 min. more.

add the cooked beans.
Finally, add the potatoes and milk; season to taste with black pepper, and serve topped with minced fresh herbs if desired.

OPTIONAL: puree some of the bean mixture (before milk/potatoes added) and return to the pot. This will make a thicker soup.

If your beans are cooked, this takes barely half an hour to prepare - Serves about 6-8 people.

Number of Servings: 6

Recipe submitted by SparkPeople user BUNN43.