Try this New Mexican Succotash Chowder recipe, or contribute your own.
Suggest a better descriptionHeres three recipes from "Lean Bean Cuisine" by Jay Solomon that I like. First you make a roux. (I love saying that.) Medium brown. Sautee onions, green pepper, garlic, celery, and chiles in oil for 7-10 minutes, until soft. Add stock, potatoes, spices and simmer for 20 minutes. Add lima beans, corn and milk. Return to low simmer for10 minutes. Whisk in roux. Posted to CHILE-HEADS DIGEST V4 #136 by Kit Anderson
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 102 | ||
Calories from Fat: 54 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 498.9mg | 17 % | |
Potassium 170.7mg | 4 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 10.6g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 102
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