Succotash Chowder with Tomatoes and Basil Recipe
Cook the bacon in a large, heavy soup pot or Dutch oven over medium-low heat until crisp with the fat 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.
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.
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 a cool room temperature for at least an hour; or, better yet, refrigerate overnight.
Reheat over very low heat so the chowder does not curdle. Ladle into bowls and serve.
From Chowderland: Hearty Soups & Stews with Sides & Salads to Match (Storey) by Brooke Dojny.