 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
|
Each fall there's a Lima Bean Festival in nearby West Cape May to honor the many growers there and showcase different recipes using their crop. This comforting chowder was a festival recipe contest winner several years ago. —Kathleen Olsack, North Cape May, New Jersey Ingredients:
3 cans (14-1/2 ounces each) chicken broth |
2 cans (15-1/4 ounces each) lima beans, rinsed and drained |
3 medium carrots, thinly sliced |
2 medium potatoes, peeled and diced |
2 small sweet red peppers, chopped |
2 small onions, chopped |
2 celery ribs, thinly sliced |
1/4 cup butter |
1-1/2 teaspoons dried marjoram |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dried oregano |
1 cup half-and-half cream |
3 bacon strips, cooked and crumbled |
Directions:
1. In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender.
2. Add cream; heat through but do not boil. Sprinkle with bacon just before serving. Yield: 10-12 servings (3 quarts).
|
|