When Brooke Dojny was researching her book,
Chowderland, she found a chowder version of succotash (a simple Native American dish made with stewed beans and corn) in an old cookbook, its headnote claiming that the recipe could be traced back more than 250 years to one Maine family. This version adds a bit of fresh tomato and basil for some liveliness; and, the hearty, unfussy soup is great with a pan of skillet cornbread to bring the corn theme full circle.
Get the recipe: Succotash Chowder with Tomatoes and Basil
