Succotash Chowder

We had depleted most of our leftovers, so I concocted this chowder for supper.  The kids wouldn’t “touch it with a ten foot pole,” but Larry and I thought it was very good.  I love succotash!  This is almost fat free and contains loads of fiber! I threw together a few corn bread sticks to go with it.  Yummy!!

Succotash Chowder

Succotash Chowder

1 (14 ounce) bag frozen lima beans
2 cans chicken broth
3 medium potatoes, peeled and diced
1/2 onion, chopped (I used ½ cup of frozen.)
1 can Ro*tel tomatoes, drained (If you don’t want the “heat,” just use stewed tomatoes.)
1 can creamed corn
1 can Mexi-corn

Cover limas with broth, bring to a boil.  Boil for about 3 minutes. Cover and simmer about 20 minutes.  Add potatoes and onion. Continue to cook until potatoes are fork tender - about 10 minutes. (Depending on how thick you like your soup, you may want to remove a bit of the broth at this point. Just use a measuring cup to scoop out a bit of it.) Add drained Ro*tel, and both cans of corn; heat through.


  1. Sounds so good and so does that fudge. I love to make fudge for the holidays !
    I like your Thanksgiving countdown, so cute !!

  2. I LOVE lima beans. I'm not sure if I can find frozen ones, but I think canned would work fine. I can't wait to make this =D

  3. Hi Connie, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit http://www.rotelacrossamerica.com

    - The RO*TEL Across America Team


Thanks for sharing! I love comments!