Succotash Chowder


6 slices bacon, cut to 1", + bacon for garnish

1 sweet onion, chopped

2 leeks, green top removed, diced

1 large red pepper, diced

2 ribs celery, sliced

6 cups frozen corn

6 cups frozen baby lima beans

1 stick unsalted butter (1/2 cup)

1 cup gluten free flour

2 qts. half-and-half

1 tsp. paprika

2 tsp. dill

2 tsp. thyme

2 tsp. rosemary

1 tsp. pepper

1 1/2 tsp. sea salt

1/2 tsp. garlic powder

1 tbsp. parsley

Fry bacon in a Dutch oven pan until crisp-fried, and keep the drippings.

Remove pieces of bacon that you're using for garnish onto a paper towel-lined plate to drain, and set aside.

Add onion, leeks, red pepper, celery, corn and lima beans and saute about 10 to 15 minutes until veggies are cooked.

Meanwhile, prepare your sauce in a saucepan over low to medium heat, melt butter.

Whisk in gluten free flour to combine. (Or use regular flour).

Add half-and-half about a quarter cup at a time and whisk each addition completely into the sauce until one-quart of the half-and-half is used up.

Add paprika, dill weed, thyme, rosemary, pepper, salt, garlic salt and parsley.

Stir to combine and heat through until mixture is thickened.

Add cream sauce to veggie mixture in Dutch oven pan and stir to combine.

Add additional quart of half-and-half as needed to make chowder consistency.

Heat through for about 5 to 10 minutes then garnish and serve. Enjoy!
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