Succotash is a favorite late-summer side dish. In this creamy soup, we’ve made it a meal by adding hearty kielbasa sausage.
Yield : Serves 6 to 8
Ingredients
- ¼ cup (50 mL) unsalted butter
- 1 lb (500 g) kielbasa sausage, cut into thin half-moons
- 2 cups (500 mL) chopped leeks, white and light green parts only
- 3 garlic cloves, chopped
- 1 large red bell pepper, finely chopped
- 3 tbsp (45 mL) all-purpose flour
- 6 cups (1.5 L) chicken stock
- 2 cups (500 mL) frozen baby lima beans, thawed
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) freshly ground black pepper
- 1 can (14 oz/398 mL) cream-style corn
- 1½ cups (375 mL) fresh or frozen white corn kernels, thawed if frozen
- ½ cup (125 mL) whipping (35%) cream
- Fresh thyme leaves
Directions
1. In a large, heavy pot, melt butter over medium heat. Add sausage, leeks, garlic and red pepper; sauté until vegetables are softened and sausage is browned, about 6 minutes. Sprinkle with flour and thyme; sauté for 2 minutes.
2. Gradually whisk in stock. Add lima beans, salt and pepper; bring to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until lima beans are tender, about 10 minutes. Add cream-style corn and corn kernels; simmer for 10 minutes. Stir in cream. Taste and adjust seasoning with salt and pepper, if necessary. Reheat until steaming, stirring often. Do not let boil.
3. Ladle into heated bowls and garnish each with a few thyme leaves.
Notes
To trim leeks, cut off and discard the root end and the dark green tops (or save the tops for stock). Cut leeks lengthwise and wash under running water to remove any grit or dirt. Then cut as directed in the recipe.
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