Homemade Organic Tomato and Lima Bean Chowder

This recipe is intended to be made ahead and frozen before serving.  If you want to go ahead and serve it today add 15 – 20 minutes of cooking time once the soup is ready to be chilled.

Here’s What You’ll Need:

  • 2 cups Homemade Organic Chicken Stock or Homemade Organic Turkey Stock
  • 2 cups diced organic tomatoes
  • 1 16 oz. bag frozen organic lima beans
  • 1 16 oz. bag frozen organic corn
  • 1 diced medium organic yellow onion
  • 4 Tbsp. chopped organic fresh parsley OR 4 tsp. organic dried parsley (fresh is recommended)
  • 3 cloves organic garlic, minced
  • 2 cups organic grass-fed whole milk
  • 1/2 cup organic unbleached white flour
  • 2 tsp. Real Salt
  • 1/4 tsp. organic dried thyme, crushed
  • 1/8 tsp. organic ground nutmeg
  • 1/8 tsp. organic freshly ground peppercorn blend
  • 4 Tbsp. organic pasture butter

Here’s How I do it:

  1. Bring the stock to almost boiling in a large stockpot.
  2. Add tomatoes, beans, corn, onion, parsley and garlic to the stockpot.
  3. Cover the pot and bring the contents to a boil; Simmer for 20 minutes.
  4. Meanwhile, in a screw-top jar combine the milk, flour, salt, thyme, nutmeg and pepper; Cover the jar and shake until well blended.
  5. After the vegetables have simmered for 20 minutes, stir the milk mixture into the stockpot and bring to a boil.
  6. Cook and stir until thick and bubbly; Add butter.
  7. Pour into sterilized glass jars and refrigerate for 4 hours; Freeze once the soup and jar are completely cooled.
  8. Before Serving:  Remove chowder from containers.  Heat in a saucepan until hot, about 30 minutes, stirring often.
  9. Yields approximately 12 servings.
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