New Mexican Succotash Chowder Food

SUCCOTASH CHOWDER

Steps:

• Melt butter in a large stockpot.
• Add potatoes, celery,and onions, and stir to coat with the butter.
• Cover and cook on medium heat for 12 minutes, stirring occasionally.
• Meanwhile, whisk together 1 cup of the milk with the flour; add to the pot.
• Add remaining milk, chicken broth, lima beans, and seasonings.
• Bring soup to just a boil (be careful not to burn milk), then immediately reduce heat to low and allow to simmer about 8 minutes, stirring occasionally.
• Add corn and ham; simmer until vegetables are very tender, another 10 minutes or so (depending upon how small or large you chopped your vegetables).
• Taste and adjust seasonings as needed before serving.

NEW MEXICAN SUCCOTASH CHOWDER

Steps:

• Roux - melt butter in a small skillet. Whisk in the flour. Stir mixture until it's light brown. Remove from heat.
• Chowder:.
• Saute onions, green pepper, garlic, celery, and chiles in oil for 7-10 minutes, until soft.
• Add stock, potatoes, spices and simmer for 20 minutes.
• Add lima beans, corn and milk. Return to low simmer for 10 minutes.
• Whisk in reserved roux and simmer another 5 minutes.

MEXICAN FIESTA CHOWDER

Steps:

• In a 6 quart stock pot, brown the turkey. Add taco seasoning, 4 cups of water, corn and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 - 20 minutes or until potatoes are tender.
• Once the potatoes are tender, mix cornstarch with a little water and add to the evaporated milk. Add the milk mixture to the pot, and simmer until thickened, about 5 - 10 minutes.
• Reduce heat to low and add salsa and salsa con queso. Stir until incorporated. Remove from heat and blend in the sour cream.
• Serve -- .

MEXICAN SUCCOTASH

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add peppers and onion; cook and stir until soft, about 5 minutes. Pour in water, taco sauce, and taco seasoning. Stir together. Reduce heat to a simmer and cook about 10 minutes.
• Add corn and lima beans to pan and stir. Let simmer until lima beans are tender and heated through, about 5 minutes more.

SANTA FE CHOWDER

Steps:

• In a large pot, add the chiles, onion, cumin, coriander, oregano, salt, and oil.
• Saute over medium heat for 10 minutes, stirring frequently, until the onions are clear.
• Add in the carrots, sweet potatoes, potatoes, and water.
• Bring mixture to a boil; reduce the heat, cover and simmer for 10 minutes.
• Add in the bell peppers, tomatoes, corn, and zucchini, stir to combine.
• Cover and cook on medium-high for 15 minutes or until the vegetables are tender.
• Transfer 3 cups of the vegetables from the soup into the container of a blender.
• Add the Neufchatel, cheddar, and milk.
• Process until smooth.
• Add puree back to the soup; stir to combine and reheat if necessary.

MEXICAN CHICKEN CORN CHOWDER

Steps:

• In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
• Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
• Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

SUCCOTASH CHOWDER (DIABETES FORECAST)

Steps:

• In a large stockpot, heat the olive oil over medium heat. Add the onions, carrots, and celery and saute for 5-7 minutes.
• Add the garlic, red pepper flakes, and black pepper, and saute for 1 minute.
• Add the corn and edamame, and saute for 1 minute.
• Add the broth and bring to boiling. Lower the heat and simmer for 10 minutes (uncovered).
• Combine 1/4 cup of the milk with the cornstarch and dry mustard in a separate container, and mix until smooth. (You may want to use more cornstarch for a thicker broth.) Slowly stir the mixture into the soup, and then stir in the remaining milk. Simmer until the soup is thickened.