Prepare to embark on a mouthwatering journey through the heart of New Mexican cuisine with this irresistible Succotash Chowder that will transport your taste buds to a world of bold, comforting flavors! This isn't just another soup - it's a celebration of fresh ingredients, traditional cooking techniques, and the magical fusion of corn, lima beans, and aromatic spices that will have your family and friends begging for seconds. Whether you're a seasoned home chef or a curious food enthusiast, this recipe promises to deliver a warm, hearty meal that captures the essence of Southwest cooking in every delightful spoonful!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: New Mexican
Serves: 4 servings
Ingredients
- 2 cups corn, fresh or frozen
- 1 cup lima beans
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by chopping onion, mincing garlic, and measuring out corn, lima beans, and other spices.
- Heat a large soup pot over medium heat and add a small amount of oil. Sauté the chopped onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Pour in the vegetable broth and add corn, lima beans, diced tomatoes, and cumin. Stir to combine all ingredients thoroughly.
- Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes, allowing flavors to meld and vegetables to become tender.
- Season with salt and pepper to taste, adjusting spices as needed during the cooking process.
- Once vegetables are soft and broth has slightly thickened, remove from heat and let stand for 2-3 minutes.
- Ladle chowder into serving bowls and garnish generously with fresh chopped cilantro.
- Serve hot, optionally with warm crusty bread or tortillas on the side.
Tips
- Fresh vs. Frozen: While the recipe works wonderfully with both fresh and frozen corn and lima beans, using fresh ingredients can elevate the flavor and texture of your chowder.
- Spice Customization: Don't be afraid to adjust the cumin to your taste. For a more authentic New Mexican touch, consider adding a small amount of green chile powder for extra depth.
- Sautéing Technique: Take your time when sautéing onions and garlic. The caramelization process builds a rich flavor foundation for your chowder.
- Broth Matters: Use a high-quality vegetable broth for the best results. If you prefer, you can substitute with chicken broth for a different flavor profile.
- Garnish Generously: Fresh cilantro is key - chop it just before serving to maintain its vibrant flavor and color.
- Make-Ahead Friendly: This chowder tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to meld and develop overnight.
- Serving Suggestions: Pair with warm tortillas, cornbread, or a crusty artisan bread to soak up every last drop of this delicious chowder.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 8g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
