New Mexican Succotash Chowder
| Yield: | 8 Servings |
| Categories: |
| ROUX | ||
| 2 | tb | Butter |
| 2 | tb | Flour |
| FOR THE SOUP | ||
| 2 | tb | Oil |
| 1 | lg | Spanish onion; diced |
| 1 | lg | Bell pepper; red or green, diced |
| 1 | c | Diced celery |
| 2 | Cloves garlic; minced (up to 3) | |
| 1 | New Mexican chile; roasted, peeled, seeded, chopped (I used 8) | |
| 4 | c | Vegetable stock |
| 3 | c | Sweet potatoes; chopped |
| 1 | tb | Paprika |
| 1 | tb | Cumin |
| 1 | tb | Oregano |
| 1 | tb | Thyme |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | c | Green Fordhook lima beans; frozen or canned, drained |
| 2 | c | Whole kernel corn |
| 3 | c | Milk or light cream |
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