Some ideas for recipes just come to me on a whim, like when I’m on a run. That’s how the idea for this chowder developed.
Succotash was one of those vegetable side dishes I grew up with that I had to learn to love, but once I did, it became a comfort food. Nostalgia can be nice.
There’s something about a warm cup of goodness filled with corn, baby lima beans, and potatoes in a rich, vegetable-based broth that sounded really appealing! So, I went to work on bringing this idea to fruition. You will love the results as much as my family and I did!
I used frozen corn and lima beans here, but you can easily substitute fresh, especially in the summer months when these ingredients are plentiful at farmer’s markets.
1 onion, diced
2 cloves garlic (or store-bought minced garlic or two frozen garlic cubes)
1 celery stalk, diced
1/4 cup flour
1 carton vegetable broth
2-3 large gold potatoes or equivalent, peeled and cut into uneven slices
1 small package frozen Lima beans (10-12 oz)
1 small package frozen corn (10-12 oz)
Salt and pepper to taste
1 T Seasoning salt (I like Trader Joe’s Chicken-less or Lidl)
Onion salt to taste
1 cup plant milk (I like Silk 10g Protein Milk, plain unsweetened)
- In a large soup pot or Dutch oven, saute the onion and garlic in a bit of olive oil over medium heat until just beginning to brown.
- Add the seasoning salt.
- Add the celery and continue to saute until beginning to soften.
- Add another tablespoon or so of olive oil, then sprinkle in the flour, stirring to combine with the oil and veggies.
- Add broth gradually, mixing the flour into the broth.
- Add the frozen veggies and sliced potatoes.
- Bring mixture to a boil, then reduce heat to low.
- Cover and simmer until potatoes are tender, about 20 minutes.
- Add plant-based milk and stir.
- Add salt, onion salt, and pepper to taste.
- Serve with crackers or toast!
- If you are gluten-free, substitute 2 T cornstarch for the flour.
- Cutting the potatoes in uneven slices lets them break down a bit as they cook, further thickening the soup. See the video below where I cut potatoes and onions for another vegan soup recipe, but this is the method I used for the potatoes in this recipe.
If you try this recipe, take a photo and share it on Instagram, tagging me @annecreates.
As always, I hope you all are safe and healthy.