Charlotte Shearin’s Curried Succotash Chowder

Shearin’s chowder contains no seafood but that doesn’t mean it’s short on taste. A delicious medley of vegetables, herbs, curry powder, and fresh whole milk, this chowder has lots of body and rich flavor.

Makes 8 servings

5 medium potatoes, cut into 1/2-inch dice (about 2 pounds)
Kosher or sea salt
1 tablespoon butter
1 large yellow onion, chopped (2 cups)
4 medium cloves of garlic, minced
3 stalks of celery, chopped
1 teaspoon dried basil
1/2 teaspoon dried thyme
3 cups corn, defrosted
1 1/2 tablespoons curry powder, or to taste 1 cup lima beans, defrosted
1 cup edamame, defrosted
4 cups whole milk (Charlotte used fresh, lightly pasteurized whole milk from Trickling Springs Creamery)
Freshly ground pepper, to taste
Chopped chives for garnish
Fresh rosemary sourdough bread, ripped up into large pieces for garnish

Bring a large pot of salted water to a boil and add the potatoes. Cook them for about 10 minutes, until they are just tender. Drain and set aside.

Melt the butter in a Dutch oven or other heavy-bottomed pot. Add the onion, garlic, celery, 1 1/2 teaspoons of salt, and the basil and thyme. Sauté over medium heat for 10 minutes. Stir in the corn and curry powder. Sauté for 10 minutes more; then stir in the cooked potatoes.

Remove about 1/4 of the sauté and, using an immersion blender (or food processor or blender), puree until it is thick and smooth. Add a splash of the milk if necessary to loosen the mixture a bit. Return the pureed vegetables to the Dutch oven. (This will thicken up the chowder).

Stir in lima beans, edamame and milk. Season the chowder with freshly ground black pepper and more salt if you like. Cook, without boiling, until the lima and edamame beans are just tender and the chowder is heated throughout. Ladle the hot chowder into bowls and serve topped with chopped chives and bread on the side.

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