Succotash Chowder

[Original Recipe from The Moosewood Café Cookbook]

Prep time: 5 minutes || Cook time: 30 minutes || Serving: 6 || Rating 10/10

Ingredients

• 1 medium potato
• 2-3 cups cooked baby lima beans (1 to 1 1/2 cups dry beans or 19oz can)
• 3 cups corn (fresh or 1 lb frozen, defrosted)
• 1 tablespoon olive oil
• 2 cups onions, diced
• 3-4 cloves garlic, minced
• 3 stalk celery, minced
• 4 cup milk (nut, soy, oats, etc.)
• 1 teaspoon basil
• 1 1/2 teaspoon salt (to taste)
• black pepper, to taste
• finely minced parsley (optional)
• chives (optional

Preliminary Instructions

1. Add water to cover the dry beans at least 2 inch of water in a bowl.
2. Soak for at least 4 hours or overnight in the fridge.
3. Cook in plenty of simmering water until tender (about 35-40 minutes).

Instructions

1. Cook the diced potato in boiling water until just tender. Drain well and set aside.
2. Meanwhile in a heavy pot, add olive oil, onion, garlic, celery, salt, and herbs. Sauté over medium heat until the onion and celery are tender (about 10 minutes).
3. Stir in the corn and sauté for about 10 minutes.
4. Add and stir in the cooked beans.
5. Optional: Puré some of the sauté with a immersion blender (this will make a thicker soup).
6. Add potatoes and milk. Season with ground black pepper. Stir.
7. Adjust seasoning to taste.

Serve.