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Recipe Source: cdkitchen.com
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Corn And Lima Bean Chowder
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Serves/Makes: 12
Ready in: 30-60 minutes
- 2 teaspoons margarine or butter
- 4 cups red potatoes, cut bite-size chunks
- 1 large onion, chopped
- 1/2 cup sliced celery
- 1/3 cup flour
- 3 cups skim milk
- 3 cups vegetable broth
- 1 package (10 ounce size) frozen lima beans
- 1/4 teaspoon dried thyme
- salt, to taste
- freshly-ground black pepper, to taste
- 1 package (16 ounce size) frozen corn
- chopped tomato, for garnish
- chopped fresh parsley, for garnish
In a Dutch oven, melt margarine or butter. Add potatoes, onion and celery. Cover and cook over medium heat, stirring occasionally, 12 minutes or until vegetables are softened. Spoon flour into a small bowl, add milk and whisk to blend. Add flour mixture to pot along with broth, lima beans, thyme, salt and pepper. Bring to a boil, then reduce heat and simmer 8 minutes, stirring occasionally. Add corn and simmer 5 minutes or until vegetables are tender.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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