Southern Style Succotash Chowder
2013 – Gluten Free Living
I really LOVE this fabulous Southern Style Succotash 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. It’s soooo sumptuous!
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!
When I initially made this recipe in August 2013, I was still new to using my Canon camera so my pictures weren’t as appetizing as I would have liked. I recently remade this recipe for our Friday night care group. Believe it or not, I didn’t change too much in the recipe. (I know you can’t believe that!) The main thing I did was to add additional corn and lima beans. And, I cooked extra bacon for the garnish. Yum. This spectacular stick-to-the-ribs soup is perfect for cold, winter nights when you want something hot to eat. It’s also great reheated for lunches.
Southern Style Succotash Chowder has awesome flavor!
You can see how thick the chowder is since the veggies lay on top rather than sink to the bottom!
Making up a big kettle of this chowder is a great way to use up garden produce, too! However, since I made this the second time in the winter, I used frozen corn and lima beans.
Southern Style Succotash Chowder is hearty, filling and completely satisfying. It has a lot of veggies and bacon.
Here’s what I did.
I used these ingredients.
Cut bacon in 1-inch pieces. Fry in large Dutch oven or stock pot 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!!! (I know this looks like a lot of grease, but trust me. If you remove the grease it won’t flavor the soup the way it’s supposed to and the spices will overwhelm the soup).
Set aside some bacon on paper towels to drain for garnish, if desired.
Add diced onion, celery, leeks and red bell peppers to bacon and drippings in Dutch oven.
Add frozen corn and frozen baby lima beans.
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.
Continue heating through until mixture thickens. Mine only took a few minutes longer.
Here the sauce has thickened.
Once the sauce thickened, add 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 should be cooked through. Then if necessary, thin the chowder with the remaining quart of half-and-half as needed.
Here the chowder is done.
I love eating chowders during the winter. They revive me!
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 Southern Style Succotash Chowder. Lots of red bell pepper, corn, lima beans and bacon fill up this delicious chowder. 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 bacon 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.
- [b]Meanwhile, prepare sauce:[/b] 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 salt 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.
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! We loved the bacon aroma that filled this tasty chowder.
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. Here’s a bowl of Southern Style Succotash Chowder for you to try!