The word for “corn” is “succotash” from the native language of the Narragansett Indians. Originally from their word, msiquatash (broken pieces), succotash has become known as a mixture of different vegetables, especially corn, peppers and beans, and often served as a late-summer or autumn side dish.  I remember having it many a time in my Indiana youth, and sometimes at Thanksgiving.

This soup is one of those easy one-pot affairs. Served chilled or hot, it is a delicious and inexpensive treat. Be sure to use fresh vegetables from your garden or local greenmarket.  It’s filling, yet low in fat and calories.  Something we all enjoy, right?

Dr. Norris J. Chumley’s Succotash Soup
Serves 4

6-8 ears of fresh corn-on-the-cob, kernels removed
1 large onion
½ green pepper, diced
½ red pepper, diced
¾ cup cooked white beans (or any beans, canned or fresh)
½ tomato, diced
2 cups vegetable or chicken soup stock (or 2 bouillon cubes dissolved in 2 cups boiling water)
1 1/2 cups fat-free milk
tsp. olive or vegetable oil
salt and pepper

Remove the kernels from the corn, by using a grater, or carefully with a paring knife.  Set aside.  Dice the onion and peppers finely.  Set aside.  In a soup pot, add a teaspoon of olive oil and heat.  Add the onion and peppers and sauté about 3 minutes.  Add the corn kernels, continue sautéing for another 2-3 minutes until all the vegetables are just beginning to get soft.  Be sure not to overcook!  Add the vegetable or chicken stock, and heat – but don’t boil. Simmer about an hour.  Just before serving, add the milk and heat to medium – again, don’t boil.  Add a dash of sat and pepper to taste and serve.  If you wish to serve this cold, store the soup overnight in your refrigerator.  Or, chill in the freezer or on ice for a faster cooling.

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