Chef John Folse's Mirliton Succotash Chowder

Prep Time: 1 1/2 Hours
Yields: 8 Servings

Comment: Mirliton is a type of squash that is often called chayote. This gourd is part of the cucumber family, but it greatly resembles the subtle flavor of yellow squash.

4 large mirlitons, peeled, seeded and diced
2 cups sweet potatoes, peeled and diced
4 tbsps butter
1 cup diced onions 
1/2 cup sliced green onions 
1/2 cup diced red bell peppers 
1/2 cup diced green bell peppers
2 jalapeño peppers, seeded and chopped 
1/4 cup minced garlic 
1/4 cup flour
2 cups chicken stock or broth
1 cup frozen whole kernel corn
1 cup diced smoked sausage
1 small can chopped green chiles
1 cup diced yellow squash
1 cup diced zucchini
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can black-eyed peas, rinsed and drained
1 (15-ounce) can lima beans, rinsed and drained
2 cups milk salt and cracked black pepper to taste
shredded Cheddar cheese for garnish
chopped bacon for garnish

Method: Melt butter in a Dutch oven over medium-high heat. Sauté mirlitons, sweet potatoes, onions, bell peppers, green onions, jalapeños, sausage and garlic 5 minutes or until vegetables are wilted. Sprinkle with flour, and cook 2 minutes. Gradually add chicken stock, stirring constantly. Stir in corn, chiles, yellow squash, zucchini, red beans, black-eyed peas, lima beans and milk. Simmer 45 minutes, stirring occasionally. Ladle into bowls, and garnish with cheese and bacon.