Harvest Succotash Chowder
This rich, creamy soup is packed full of fresh harvest veggies
Ingredients
- 4 ounces bacon cut into 1/2 inch pieces (about 1 cup)
- 1 large onion chopped
- 1 tsp dry mustard
- 1 quart (4 cups) chicken or vegetable broth
- 1 pound red-skinned potatoes diced (about 3 cups)(do not peel)
- 3 cups corn kernels cut from about 3-4 ears of corn or frozen
- 10 ounces about 2 1/2 cups frozen or canned lima beans, edamame, or green beans cut in 1 inch pieces
- 3/4 tsp salt plus more to taste
- 1 cup seeded and diced tomatoes or 1 can diced tomatoes
- 2 cups half-and-half or heavy cream
- 3 tbsp fresh or 1 tbsp dried basil
- Ground black pepper to taste
Instructions
- Cook the bacon in a large, heavy soup pot or Dutch oven over medium-low heat until crisp with the fat rendered, 10 to 15 minutes. Add the onion and cook over medium heat until it begins to soften, about 5 minutes. Add the mustard and cook, stirring, for 1 minute
- Add the broth, potatoes, corn, beans, and salt and bring to a boil. Reduce the heat to low and cook, covered, until the potatoes and other vegetables are tender, about 15 minutes. Add the tomatoes and cook, uncovered, for about 5 minutes.
- Stir in the cream and basil and cook over very low heat for 2 minutes to blend the flavors. Season with pepper and additional salt, if needed. Ladle into bowls and serve.
- Reheat over very low heat so the chowder does not curdle.