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Southern Style Succotash Chowder | Can't Stay Out of the Kitchen | this amazing #soup is loaded with #corn #limabeans #bacon & other veggies. It's a terrific meal for cold winter days when you want a hot lunch or dinner. #glutenfree

Southern Style Succotash Chowder

Teresa Ambra
This delicious succotash soup is made southern style with the addition of bacon and bacon fat. It flavors the soup wonderfully and makes the perfect weeknight meal or lunch during cold, winter months. This recipe is gluten free.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Main Course, Soups, Stews and Chowders
Cuisine Southern
Servings 10
Calories 683 kcal

Equipment

  • 1 large Dutch Oven or stock pot
  • 1 wooden spoon
  • 1 sharp knife to cut bacon and vegetables
  • 1 medium sauce pan
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables
  • 1 whisk

Ingredients
  

  • 6 slices bacon cut in 1-inch pieces, plus additional pieces of bacon for garnish, if desired
  • 1 sweet onion chopped
  • 2 leeks green top removed, washed thoroughly and diced
  • 1 large red pepper diced
  • 2 ribs celery sliced
  • 6 cups frozen corn
  • 6 cups frozen baby lima beans
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup gluten free flour or use regular flour
  • 2 qts. half-and-half
  • 1 tsp. paprika (optional, if desired)
  • 2 tsp. dill weed
  • 2 tsp. dried thyme
  • 2 tsp. dried rosemary
  • 1 tsp. ground black pepper
  • 1 1/2 tsp. sea salt or Kosher salt
  • 1/2 tsp. garlic powder
  • 1 tbsp. dried parsley

Instructions
 

  • Fry bacon in large cast-iron Dutch oven until crisp-fried. DO NOT DRAIN.
  • Remove pieces of bacon that you're using for garnish onto a paper towel-lined plate to drain. Set aside.
  • Add onion, leeks, red pepper, celery, corn and lima beans and sauté in bacon grease 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. (Or use regular flour).
  • Add half-and-half about a quarter cup at a time and whisk each addition completely into the sauce until one-quart of the half-and-half is used up.
  • Add paprika (if using), 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 additional quart of half-and-half as needed to make chowder of eating consistency.
  • Heat through—about 5-10 minutes.
  • Serve.

Notes

NOTE: You may not need all of the second quart of half-and-half. Use to your preferred thickness.
 
NOTE: Paprika is optional. This is a personal taste preference. You may want to try just a little bit rather than overdoing it--or omit entirely.
 
NOTE: This recipe makes a lot! It can easily be halved.
 
NOTE: You must use the bacon grease in this recipe for flavoring, otherwise the herbs and spices will be too strong.
 
NOTE: If you plan to garnish the soup with bacon pieces, you may want to cook off a whole pound of bacon. Reserve half for garnish.
 
NOTE: You can use regular flour in this recipe if you don't need to keep the recipe gluten free.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 683kcalCarbohydrates: 72gProtein: 21gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 99mgSodium: 566mgPotassium: 1200mgFiber: 12gSugar: 11gVitamin A: 2170IUVitamin C: 44mgCalcium: 319mgIron: 6mg
Keyword bacon, corn, gluten free, lima beans, main dish, soup
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