Succotash refers to the combination of corn and lima beans, a mixture introduced to the early American settlers by the North American Indians.
- 4 Tbs unsalted butter
- 1 whole chicken (about 4 pounds), cut up
- 8 cups mineral or filtered water
- 8 ears fresh corn, kernels sliced from cob, about 4 cups
- 1 large Spanish onion, chopped
- 2 celery stalks, chopped
- 2 tsp dried thyme leaves
- 2 bay leaves
- 2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 cup heavy cream
- 3 garlic cloves
- 2 cups frozen lima beans, thawed
- 12 patty pans (golf ball-size), halved lengthwise, or 1 zucchini, halved lengthwise and sliced
- 4 plum tomatoes, seeded and chopped
- Melt 2 tablespoons of the butter in a large stockpot over medium heat. Add the chicken pieces and brown on all sides. Add the water, bring to a boil, reduce heat, and simmer for 10 minutes, until the chicken is cooked through. Remove the chicken with a slotted spoon, reserve the poaching liquid, and when cool enough to handle remove the meat from the bones and set aside. Strain the poaching liquid to remove solids, reserving 6 cups, and set aside.*
- Puree about 1 cup of the corn in a blender or food processor and set aside.
- Melt the remaining 2 tablespoons of butter in the pot over medium heat. Add the onion and celery and sweat for 4 minutes, until tender.
- Add the thyme, bay leaves, salt, and pepper and stir to coat the vegetables.
- Add the chicken, reserved poaching liquid, pureed corn, and whole corn kernels.
- Bring the mixture to a boil, reduce heat, partially cover, and simmer for 10 minutes.
- Meanwhile, combine the heavy cream and garlic in a small saucepan over medium heat. Simmer until the cream reduces by half. Puree the cream mixture in a blender until smooth; set aside.
- Add the lima beans and patty pans to the chicken mixture and simmer for 5 minutes.
- Stir in the pureed heavy cream and tomatoes and simmer for 1 minute.
- To serve, remove the bay leaves and ladle the soup into bowls.
Recipe courtesy of The Daily Soup Cookbook by Leslie Kaul, Bob Spiegel, Carla Ruben, and Peter Siegel with Robin Vitetta-Miller. Copyright © 1999 Carla Ruben, Bob Spiegel and Peter Siegel. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Nutrition Note: Nutrition Facts calculated on serving size of 1 cup.
Cooking Tip: To de-fat the stock, refrigerate for 1 hour, until a fat layer forms on the surface. Skim the layer of fat off the top and discard.
Calories from Fat 87 (29%)
(15%)Total Fat 10g
(27%)Saturated Fat 5g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrate 34g
(32%)Dietary Fiber 8g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.