Succotash Chowder
photo by HeatherFeather
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
9 cups soup
- Serves:
- 8
ingredients
- 2 teaspoons butter or 2 teaspoons margarine
- 2 1⁄2 cups red potatoes, diced, raw
- 1 large onion, diced
- 1⁄2 cup celery, diced
- 1⁄3 cup all-purpose flour
- 3 cups whole milk or 3 cups evaporated milk, divided
- 3 cups chicken broth
- 1 cup frozen lima beans
- 1⁄4 teaspoon salt, to taste
- 1⁄4 teaspoon black pepper, to taste
- 1⁄4 teaspoon dried thyme, to taste
- 1 (15 ounce) can creamed corn
- 2 cups cooked ham, diced
directions
- Melt butter in a large stockpot.
- Add potatoes, celery,and onions, and stir to coat with the butter.
- Cover and cook on medium heat for 12 minutes, stirring occasionally.
- Meanwhile, whisk together 1 cup of the milk with the flour; add to the pot.
- Add remaining milk, chicken broth, lima beans, and seasonings.
- Bring soup to just a boil (be careful not to burn milk), then immediately reduce heat to low and allow to simmer about 8 minutes, stirring occasionally.
- Add corn and ham; simmer until vegetables are very tender, another 10 minutes or so (depending upon how small or large you chopped your vegetables).
- Taste and adjust seasonings as needed before serving.
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Reviews
-
Heather, I promised you in a thread a long time ago I would make this recipe and review it. Finally I did it! This chowder recipe is wonderful and different. I did lighten the ingredients with fat free milk, turkey ham, light butter, and frozen corn kernels. The creamed corn is just creepy to me. Anyway, fantastic recipe from the preperation to the clean up. Thank you for sharing. :)
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Heather, I surely selected the right recipe for supper tonight because this Succotash Chowder is heavenly! All the flavors combine so well together to make an excellent chowder. I used the food processor to make slicing the celery and onion less time consuming. I used 4 tbs butter and just a touch of water to cook the vegetables. I used freshly ground black pepper, 1/2 tsp salt and 1% milk which worked out just fine. The total preparation time took me 30 minutes. I will serve it with warm, wheat dinner rolls and a fresh tossed salad. Thank you, Heather! This one is a keeper!
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