2013 – Gluten Free Living
I really LOVE this fabulous chowder recipe! It’s southern style because it’s cooked in bacon which permeates the chowder and gives it a wonderful, rich, smoky essence. This thick chowder not only has the typical corn and lima beans you would expect in succotash, but it’s filled with other veggies too–like leeks, onions, red bell pepper, and celery. Because I used gluten free flour to make the sauce, this recipe is gluten free for those with gluten intolerance. Southern Style Succotash Chowder is also sprinkled with some delicious spices like paprika, thyme, rosemary, parsley, dill weed and garlic which impart incredibly great flavors. This soup is wonderfully thick, extremely tasty, and has lots of crunchy textures. It’s an amazing comfort food any time of the year!
The thick creamy texture of the soup is due to making it with half-and-half instead of entirely with milk. If you try to cut calories and make this with all milk instead, the milk separates because it doesn’t have high enough fat content. Whereas this wonderful chowder stays thick and doesn’t become grainy or lose it proper consistency when the chowder simmers for awhile. Now that summer is here and many of you have bumper crops of corn and lima beans here’s a great way to use up some of those garden veggies! I would highly recommend that you don’t leave the leeks out of the recipe because you’ve never cooked with them before. They add so much flavor to foods. Cut off the green tops and ends, wash thoroughly to get any sand out of the layers where you cut the top off and slice or dice down. Part of the amazing flavors in this savory chowder is due to the leeks so you will shortchange the taste if you eliminate them. The same goes for the spices. Try it with all of them. Go to the store if you need to, because this recipe needs all the flavors from the veggies, spices and bacon.
I was really hungering for a thick rich chowder a couple of weeks ago and I had all these ears of fresh corn I needed to use up. So I thought to myself–why not make some kind of a succotash chowder? I looked through all my refrigerators and pantry and Southern Style Succotash Chowder was born! Our family loved this spur-of-the-moment chowder. The smooth creaminess of the sauce, the slight crunch from fresh corn and other veggies, and the succulent taste of bacon come together in one of the most delicious chowders I’ve ever eaten.
If you’re looking for a fantastic gluten free soup recipe that’s large on taste and is also very hearty and satisfying then, by all means, give Southern Style Succotash Chowder a try. Especially now in the midst of summer when all the veggies are coming in fresh you can make this soup up for lunch or dinner. This chowder didn’t take all that long to cook either–I think it was under an hour (even if I am fairly quick at chopping up veggies). Southern Style Succotash Chowder is sure to please even the most finicky appetite and it’s especially enjoyable for those who enjoy thick chowders (like me). Give it a try and savor each mouthful!
Southern Style Succotash Chowder has awesome flavors!
You can see how thick the chowder is since the veggies lay on top rather than sink to the bottom!
Here you can see the flecks of paprika in the chowder.
This chowder has a lot of veggies and bacon.
Southern Style Succotash Chowder is hearty, filling and completely satisfying.
Making up a big kettle of this chowder is a great way to use up garden produce, too!
Here’s what I did.
Cut six pieces of bacon in 1-inch pieces.
Fry in large cast-iron Dutch oven over medium to medium-high heat.
Cook and turn bacon with fork until both sides are cooked evenly and most of the fat is cooked down. DO NOT DRAIN!!!
Add diced onion to bacon and drippings in Dutch oven.
Add diced red pepper.
Add sliced celery.
Add sliced leeks.
Add fresh corn cut of the cob.
Add frozen baby lima beans. If you’re using fresh lima beans you may need to parboil them a minute or two or cook this longer for the beans to cook through.
Stir to combine. Cover with lid and cook over low to medium heat for 10-15 minutes while you prepare sauce. Stir occasionally.
To prepare sauce: melt a stick of butter in large saucepan.
I used gluten free flour, but you can substitute all-purpose flour if you don’t have any gluten allergies.
Whisk flour into butter until combined.
Begin adding half and half cream about 1/4 cup at a time and whisk each addition of half-and-half until each is fully incorporated into the sauce before adding any more.
Continue adding half-and-half and work the flour lumps out with your whisk.
This is what the sauce looks like after adding one cup of half-and-half.
Here’s the sauce after two cups of half-and-half have been added.
Here, three cups of half-and-half have been added.
Here, all four cups of half-and-half have been added. Continue heating through until mixture thickens. Mine only took a few minutes longer.
These are the spices I used. I forgot to add garlic earlier and I didn’t want to add it this late in the recipe, so I used garlic powder instead. But feel free to add several cloves of fresh, minced garlic with the vegetables when you cook the in place of the garlic powder.
This is only half the spices. I tasted it and doubled the amounts I originally put in. It was much tastier with double the spices.
Stir to combine. You can tell the sauce is thickening here.
Once the sauce thickened, I added it to the corn-lima bean mixture in the Dutch oven. By that time, the corn mixture had been cooking 10-15 minutes and the veggies were cooked through.
This is what the mixture looked like after I combined the sauce with the corn and lima bean mixture.
I thought it was a little too thick so I added two cups of milk to get the chowder to the consistency I wanted it.
When I brought the ingredients to a simmer the second time after adding the milk the mixture thickened a little more.
Here’s what Southern Style Succotash Chowder looked like when I finished.
I couldn’t wait to dig into this amazing chowder.
Since I’m the cook I get to taste-test along the way. I knew Southern Style Succotash Chowder was going to be so wonderful.
Here’s a close up so you can see the texture of the chowder. Lots of red bell pepper, corn, lima beans and bacon fill up this delicious chowder.
The fresh white corn was excellent in this recipe. I really prefer soups and chowders that have texture rather than being creamy smooth and pureed.
Here’s the recipe.
SOUTHERN STYLE SUCCOTASH CHOWDER
(My own concoction)
6 slices bacon cut in 1-inch pieces
½ cup chopped onion
2 leeks, green top removed, sliced
1 large red pepper, diced
2 ribs celery, sliced
8 ears corn, cut off cob
12-oz. frozen baby lima beans
1 stick butter
1 cup gluten free flour
1 qt. half-and-half
2 cups milk
2 tsp. paprika
2 tsp. dill weed
2 tsp. thyme
2 tsp. rosemary
1 tsp. pepper
1 ½ tsp. kosher salt
½ tsp. garlic powder
1 tbsp. parsley
Fry onion in large cast-iron Dutch oven until crisp-fried. DO NOT DRAIN. Add onion, leeks, red pepper, celery corn and lima beans and sauté about 10-15 minutes until veggies are cooked. Meanwhile, prepare sauce: In saucepan over low to medium heat, melt butter. Whisk in gluten free flour to combine. Add half-and-half about a quarter cup at a time and whisk each addition completely into the sauce until all of the half-and-half is used up. Add paprika, dill weed, thyme, rosemary, pepper, salt, garlic powder and parsley. Stir to combine and heat through until mixture is thickened. Add cream sauce to veggie mixture in Dutch oven and stir to combine. Add milk to make chowder of eating consistency. Heat through—about 5-10 minutes. Serve. Makes about 8-10 large servings.
We loved the bacon aroma that filled this tasty chowder.
Here’s another close up so you can see all the goodies in this chowder.
Here’s a spoonful. I was so hungry by the time I finished taking pictures I was ready to eat two bowls of this chowder. However, it’s so filling I couldn’t even get through one bowl!
Southern Style Succotash Chowder has simply amazing flavors. I like making big amounts like this so I can have leftover chowder for lunches during the week.
The spices really added great flavoring to this chowder. Don’t be afraid to add them or even more if you like more.
Here’s a bowl of Southern Style Succotash Chowder for you to try!