James and I each picked a recipe from the vegetarian classic The Moosewood Cookbook this week. See James' post here.
Until recently my only experience with succotash was strictly audible as an overused expression (sufferin' succotash) from the Saturday morning "Bugs Bunny" cartoons of my youth. This past fall I tasted a Three Sisters succotash (made with corn, beans, and squash) for the first time and so this recipe caught my eye as a good nueva receta to try this week. This one uses potatoes instead of squash, and was more of a soup than the other one I had. I liked them both though. This is rather simple and only took about half an hour to make. I made two changes to the recipe: I used frozen lima beans instead of dried (making it a lot quicker than it would have been otherwise); and I used a mix of milk and cream, which made the chowder nicely rich. It made for great leftovers as well.