This luxurious corn chowder includes lima beans as an homage to succotash. Because baby limas are smaller than the larger ones, they take less time to cook. To cut cooking time further, heat the vegetable broth in the microwave for 5 minutes while the onions and potato are cooking.
1 tablespoon extra-virgin olive oil
½ cup chopped onions
1 white potato, cut into ¼-inch dice
3 cups vegetable broth (page 15)
2 cups frozen baby lima beans
3 cups frozen corn kernels
1½ cups soy milk
Salt and freshly ground black pepper
1 tablespoon chopped pimientos
Heat the oil in a large pot over medium heat. Add the onions and potato, cover, and cook until softened, about 5 minutes. Add the broth and bring to a boil. Stir in the limas and corn and cook until tender, about 15 minutes. Decrease the heat to low, stir in the soy milk, and season to taste with salt and pepper. Use an immersion blender to puree some of the soup right in the pot. If you don’t have an immersion blender, transfer about 2 cups of the soup to a blender or food processor and puree until smooth. Stir back into the pot. Reheat the soup if necessary. Ladle the soup into bowls and garnish with the pimientos.