KOREAN-STYLE SUCCOTASH
Steps:
- Warm olive oil and 1 tablespoon butter in a large skillet until the butter is foaming. Add the corn kernels and saute until tender, about 3 minutes.
- Transfer 1 cup of the corn to a blender. Add the buttermilk, whole milk, soybean paste, garlic and remaining tablespoon butter. Puree on high until a smooth chowder-like puree is formed. (If the puree is still chunky, add a few tablespoons water.)
- Add the corn puree, lima beans, edamame, black-eyed peas and red peppers to the skillet and continue to saute, stirring often, until everything comes together and the peppers begin to soften, another 3 to 5 minutes.
- Season with salt and pepper. Fold in the chopped herbs and serve immediately.
CREAMY CHICKEN SUCCOTASH
Steps:
- In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes. With a slotted spoon, transfer the crisp bacon to a paper towel-lined plate to drain.
- Season the chicken well with salt and pepper and sear in the same skillet, stirring, until the edges begin to brown, about 5 minutes. Add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add the corn, lima beans, pearl onions, hot sauce, and cream, and cook until simmering. Reduce the heat to medium low and cook until the vegetables are tender and the chicken is cooked through, about 15 minutes.
- Taste and adjust the seasoning with salt and pepper; stir in the reserved bacon and serve immediately.
SUPER SIMPLE SUCCOTASH
Steps:
- Place a large skillet over medium heat, then add the bacon and cook until the fat has rendered and the bacon has crisped, about 10 minutes. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes. Add the corn and cook another 2 minutes. Add the lima beans and then remove from the heat. Stir in the basil and red wine vinegar, season with salt and pepper and serve.
SUCCOTASH
You can't get more 'Southern' than succotash. This recipe comes from my mother, who was a fantastic cook. -Rosa Boone, Mobile, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 2h45m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven or large saucepan, simmer ham hock in water until tender, 1-1/2 hours. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, until tender, 15 minutes. Discard bay leaf before serving. Garnish with dill and chives, if desired.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SUCCOTASH
Frozen or canned vegetables may be substituted for fresh ones.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
- Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
- Stir tomatoes into lima beans and add corn; cook 10 minutes more.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g
CHEF JOHN'S SUCCOTASH
This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe.
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
- Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 20.4 g, Cholesterol 2.7 mg, Fat 4.1 g, Fiber 4.6 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 62.1 mg, Sugar 3.5 g
SUCCOTASH CHOWDER
I originally clipped this recipe from a Woman's Day magazine years ago. It is very soothing and comforting - just the thing on a chilly, drizzly day. If you don't care for creamed corn, you may use 1 1/2 cups corn kernels instead. You may choose to peel your potatoes,if you prefer, however I do not. I have tried this with several different types of potatoes and you want something that will soften up enough in the soup; red skinned potatoes work nicely. I have tried Yukon Golds in this and they just don't soften up soon enough, so I would say precook them before adding to the soup if that is your potato of choice.
Provided by HeatherFeather
Categories Chowders
Time 50m
Yield 9 cups soup, 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 294.9, Fat 10.8, SaturatedFat 4.7, Cholesterol 43.4, Sodium 609.9, Carbohydrate 32.6, Fiber 3.3, Sugar 8.6, Protein 17.8
NEW MEXICAN SUCCOTASH CHOWDER
Make and share this New Mexican Succotash Chowder recipe from Food.com.
Provided by SusieQusie
Categories Chowders
Time 1h
Yield 8 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 264.4, Fat 10.6, SaturatedFat 4.6, Cholesterol 20.4, Sodium 540.2, Carbohydrate 36.6, Fiber 6, Sugar 5, Protein 8.5
SUCCOTASH CHOWDER (DIABETES FORECAST)
This is a slight variation from the recipe from the December 2012 issue of Diabetes Forecast. It is vegetarian, low in fat and carbs, and full of flavor. The original recipe called for 1/2 cup half-and-half and 1 1/4 cups 1% milk, but I used 1 3/4 cups milk and it worked fine. It also called for 1 tsp fresh lemon zest prior to serving, but I don't particularly care for citrus flavor in soups, so I left that off. I also left off the additional salt because I prefer to let people add salt on their own. For me, the broth provided plenty of salt.
Provided by Dingo888
Categories Chowders
Time 50m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 209.4, Fat 7.6, SaturatedFat 1.4, Cholesterol 3.4, Sodium 48.3, Carbohydrate 28.6, Fiber 4.6, Sugar 4.3, Protein 10.7
SUCCOTASH WITH SAUSAGE AND SHRIMP
Succotash embodies the proverb "If it grows together, it goes together." This dish is a celebration of summer: fresh corn, ripe tomatoes and shelled butter beans (also known as lima beans.) Succotash has earned its place of pride in regions across the U.S. - the Midwest, the Eastern Seaboard, and perhaps most notably, the South. This succotash is Cajun-style and a worthy entree, thanks to spicy Andouille sausage and seasoned shrimp. But feel free to leave them out for a satisfying meatless option. The Andouille sausage adds kick, so if you use regular sausage or eliminate it altogether, you can add some heat with ground cayenne and hot sauce.
Provided by Vallery Lomas
Categories salads and dressings, vegetables, main course, side dish
Time 50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Meanwhile, bring 1 cup water to a boil in a medium saucepan. Once boiling, add the butter beans and return to a boil. Reduce the heat and simmer, covered, until the beans are al dente, about 8 minutes. Remove from heat, strain, and sprinkle with 1/4 teaspoon kosher salt. Set aside.
- While the butter beans are cooking, prepare the okra: Spread the okra in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
- Heat a large cast-iron skillet or Dutch oven over medium. Add the Andouille sausage and cook until it's crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
- Add the onion, bell pepper and garlic to the rendered fat in the skillet or Dutch oven, and cook until the vegetables are softened, about 5 minutes.
- Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and Andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
- As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- In a separate large (12-inch) skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes, until pink and cooked through. Stir the cooked shrimp into the succotash.
- Add the fresh basil and stir. Taste, and adjust seasoning as needed. Turn off heat and let sit uncovered for about 5 minutes to let the flavors meld. Serve warm.
SUCCOTASH
A traditional dish for Forefathers' Day. Our great-grandmothers tell us that succotash as originally prepared by Squanto, the native American interpreter who taught the Puritan immigrants to make this hearty dish, contained chicken, corn, fresh pork, turnips, onion and potatoes, as well as beans and corn. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Corn
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the beans and corn.
- Add the seasonings and cream; heat.
- Mix the butter and flour to a paste; add to vegetables.
- Simmer about five minutes.
Nutrition Facts : Calories 245.6, Fat 10.8, SaturatedFat 6.4, Cholesterol 32.3, Sodium 283.9, Carbohydrate 30.6, Fiber 6.3, Sugar 1.2, Protein 8.6
More about "succotash chowder food"
SOUTHERN STYLE SUCCOTASH CHOWDER - CAN'T STAY OUT OF THE …
From cantstayoutofthekitchen.com
Cuisine SouthernCategory Soups, Stews And ChowdersServings 10
SUCCOTASH - WIKIPEDIA
From en.wikipedia.org
SOUTHERN SUMMER SUCCOTASH - DEEP SOUTH DISH
From deepsouthdish.com
THE BEST SOUTHERN SUCCOTASH RECIPE ONLINE
From grandbaby-cakes.com
BEST-EVER SUCCOTASH RECIPE | SOUTHERN LIVING
From southernliving.com
SUCCOTASH RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
CHICKEN SUCCOTASH CHOWDER RECIPE | MYRECIPES
From myrecipes.com
SIMPLE SUCCOTASH - CTV
From more.ctv.ca
SUCCOTASH CHOWDER | PARENTS
HOW TO MAKE SUCCOTASH - SERIOUS EATS
From seriouseats.com
WHY SUCCOTASH IS A SUMMER CLASSIC | SOUTHERN LIVING
From southernliving.com
VEGAN CORN CHOWDER & SIMPLE SUCCOTASH - ALL THE WAY HOME
From allthewayhomeliving.com
SUCCOTASH CHOWDER RECIPE - FOOD.COM
RECIPE: CHARLOTTE SHEARIN'S CURRIED SUCCOTASH CHOWDER : NPR
From npr.org
SUCCOTASH: MADE THE REAL OLD FASHION WAY - GOODFOOD BLOG
From goodfood.expertscolumn.com
CLASSIC SUCCOTASH RECIPE | SOUTHERN LIVING
From southernliving.com
SUCCOTASH CHOWDER RECIPE BY NATURAL.FOODIE | IFOOD.TV
From ifood.tv
SKILLET SUCCOTASH RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
THE SUCCOTASH RECIPE THAT OFFICIALLY WON OVER A NEW SOUTHERNER
From southernliving.com
EARLY PLYMOUTH COLONY-STYLE SUCCOTASH RECIPE - TODAY.COM
From today.com
THE MOOSE WOOD CHRONICLES: SUCCOTASH CHOWDER - BLOGGER
From girlvsmoose.blogspot.com
IFOOD.TV
HOW TO MAKE SUCCOTASH WITH FRESH OR FROZEN VEGETABLES - KITCHN
From thekitchn.com
SUCCOTASH CHOWDER - SOUTHERN RECIPES
From fooddiez.com
SOUTHERN SUCCOTASH IS THE PERFECT VEGETABLE RECIPE | SOUTHERN LIVING
From southernliving.com
SUCCOTASH SOUP - CAMPBELLS FOOD SERVICE
From campbellsfoodservice.com
THIS BARELY COOKED SUCCOTASH IS THE RECIPE PEAK SUMMER DEMANDS
From wsj.com
SUCCOTASH RECIPE PIONEER WOMAN - CHEFS & RECIPES
From chefsandrecipes.com
CHICKEN SUCCOTASH CHOWDER - SOUTHERN RECIPES
From fooddiez.com
SUCCOTASH - THE KITCHEN MAGPIE
From thekitchenmagpie.com
BUDGET MEALS: CHILI BEAN SPAGHETTI & SUCCOTASH CHOWDER (1950)
From clickamericana.com
SUCCOTASH CHOWDER RECIPE BY HEALTHYCOOKING | IFOOD.TV
From ifood.tv
SUCCOTASH CHOWDER WITH TOMATOES AND BASIL RECIPE
From oprah.com
VEGETARIAN SUCCOTASH RECIPE - COOKIE AND KATE
From cookieandkate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love