Corn And Lima Bean Chowder Recipe

ingredients

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 (10 ounce size) frozen lima beans
1/4 teaspoon dried thyme
salt, to taste
freshly-ground black pepper, to taste
1 package (16 ounce size) frozen corn
chopped tomato, for garnish
chopped fresh parsley, for garnish

directions

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 a boil, then reduce heat and simmer 8 minutes, stirring occasionally. Add corn and simmer 5 minutes or until vegetables are tender.

nutrition data

Nutritional data has not been calculated yet.