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!!
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.