Chicken Succotash Related recipes: Beans and Grains, Celery, Corn, Garlic, Low-Carb, Low-Sugar, Onions, Poultry, Soups, Soups/Salads, Summer, Summer Squash, The Daily Soup Cookbook, Tomatoes
Succotash refers to the combination of corn and lima beans, a mixture introduced to the early American settlers by the North American Indians.
Preparation facts
Yield: 12 servings
Ingredients
4 Tbs unsalted butter
1 whole chicken (about 4 pounds), cut up
8 cups mineral or filtered water
8 ears fresh corn, kernels sliced from cob, about 4 cups
1 large Spanish onion, chopped
2 celery stalks, chopped
2 tsp dried thyme leaves
2 bay leaves
2 tsp kosher salt
1/2 tsp ground black pepper
1 cup heavy cream
3 garlic cloves
2 cups frozen lima beans, thawed
12 patty pans (golf ball-size), halved lengthwise, or 1 zucchini, halved lengthwise and sliced
4 plum tomatoes, seeded and chopped
Directions
Melt 2 tablespoons of the butter in a large stockpot over medium heat. Add the chicken pieces and brown on all sides. Add the water, bring to a boil, reduce heat, and simmer for 10 minutes, until the chicken is cooked through. Remove the chicken with a slotted spoon, reserve the poaching liquid, and when cool enough to handle remove the meat from the bones and set aside. Strain the poaching liquid to remove solids, reserving 6 cups, and set aside.*
Puree about 1 cup of the corn in a blender or food processor and set aside.
Melt the remaining 2 tablespoons of butter in the pot over medium heat. Add the onion and celery and sweat for 4 minutes, until tender.
Add the thyme, bay leaves, salt, and pepper and stir to coat the vegetables.
Add the chicken, reserved poaching liquid, pureed corn, and whole corn kernels.
Bring the mixture to a boil, reduce heat, partially cover, and simmer for 10 minutes.
Meanwhile, combine the heavy cream and garlic in a small saucepan over medium heat. Simmer until the cream reduces by half. Puree the cream mixture in a blender until smooth; set aside.
Add the lima beans and patty pans to the chicken mixture and simmer for 5 minutes.
Stir in the pureed heavy cream and tomatoes and simmer for 1 minute.
To serve, remove the bay leaves and ladle the soup into bowls.
Nutrition Note: Nutrition Facts calculated on serving size of 1 cup.
Cooking Tip: To de-fat the stock, refrigerate for 1 hour, until a fat layer forms on the surface. Skim the layer of fat off the top and discard.
Recipe courtesy of The Daily Soup Cookbook by Leslie Kaul, Bob Spiegel, Carla Ruben, and Peter Siegel with Robin Vitetta-Miller. Copyright © 1999 Carla Ruben, Bob Spiegel and Peter Siegel. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Nutrition facts
Serving Size 1 serving
Calories 209
Calories from Fat 86 (41%)
% Daily Value*
15%Total Fat 10g
26%Saturated Fat 5.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 2.7g
21%Cholesterol 62mg
16%Sodium 380mg
13%Potassium 454mg
6%Total Carbohydrate 18g
13%Dietary Fiber 3.2g
Sugars 4g
Sugar Alcohols 0g
30%Protein 15g
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2009.