![\"Photo](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2015\/08\/650-Succatosh_Chowderland_Joe-Keller-Photography.jpg\")
Succatosh Chowder with Tomatoes and Basil. Photo by Joe Keller<\/p><\/div>\n
Succatosh Chowder with Tomatoes and Basil<\/h3>\n
Makes 4 servings<\/p>\n
- \n
- 4<\/span> ounces bacon, cut into 1\/2-inch pieces (about 1 cup) <\/li>\n
- 1<\/span> large onion, chopped <\/li>\n
- 1<\/span> teaspoon dry mustard <\/li>\n
- 1<\/span> (32-ounce) carton shelf stable chicken broth <\/li>\n
- 1<\/span> pound red-skinned potatoes, unpeeled and diced (about 3 cups)\n <\/li>\n
- 3<\/span> cups corn kernels, cut from about 4 ears of corn, or frozen corn <\/li>\n
- 1<\/span> (10-ounce) package frozen baby lima beans (about 2 1\/2 cups) <\/li>\n
- 1<\/span> teaspoon sugar <\/li>\n
- ¾<\/span> teaspoon salt, plus more if needed <\/li>\n
- 1<\/span> cup seeded and diced fresh ripe tomatoes (or drained canned diced tomatoes) <\/li>\n
- 2<\/span> cups half-and-half <\/li>\n
- 3<\/span> tablespoons slivered fresh basil <\/li>\n
- Fine sea salt and freshly ground black pepper<\/li>\n<\/ul>\n
Cook the bacon in a large heavy soup pot or Dutch oven over medium-low heat until crisp and the fat is rendered, 10 to 15 minutes. Add the onion and cook over medium heat until it begins to soften, about 5 minutes. Add the mustard and cook, stirring, for 1 minute.<\/p>\n
Add the broth, potatoes, corn, beans, sugar, and salt, and bring to a boil. Reduce the heat to low and cook, covered, until the potatoes and other vegetables are tender, about 15 minutes. Add the tomatoes and cook, uncovered, for about 5 minutes.<\/p>\n
Stir in the half-and-half and basil and cook over very low heat for 2 minutes to blend the flavors. Season with pepper and additional salt if needed. Let the chowder sit at cool room temperature for at least an hour or, better yet, refrigerate overnight.<\/p>\n
Reheat over very low heat so the chowder does not curdle. Ladle into bowls and serve.\n<\/div>\n
- 1<\/span> large onion, chopped <\/li>\n