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Corn and Lima Bean Chowder

2 teaspoons margarine or butter
4 cups red potatoes -- cut bite-size chunks
1 large onion -- chopped
1/2 cup sliced celery
1/3 cup flour
3 cups skim milk
3 cups vegetable broth
1 package frozen lima beans - (10oz)
1/4 teaspoon dried thyme
Salt -- to taste
Freshly-ground black pepper -- to taste
1 package frozen corn - (16 oz)
Chopped tomato -- for garnish
Chopped parsley -- for garnish

In a Dutch oven, melt margarine or butter. Add potatoes, onion and celery. Cover and cook over medium heat, stirring occasionally, 12 minutes or until vegetables are softened.

Spoon flour into a small bowl, add milk and whisk to blend. Add flour mixture to pot along with broth, lima beans, thyme, salt and pepper. Bring to boil; reduce heat and simmer 8 minutes, stirring occasionally. Add corn; simmer 5 minutes or until vegetables are tender.

This recipe yields about 10 cups.

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