Succotash Chowder

Total Time
15 mins
35 mins

I originally clipped this recipe from a Woman's Day magazine years ago. It is very soothing and comforting - just the thing on a chilly, drizzly day. If you don't care for creamed corn, you may use 1 1/2 cups corn kernels instead. You may choose to peel your potatoes,if you prefer, however I do not. I have tried this with several different types of potatoes and you want something that will soften up enough in the soup; red skinned potatoes work nicely. I have tried Yukon Golds in this and they just don't soften up soon enough, so I would say precook them before adding to the soup if that is your potato of choice.

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  1. Melt butter in a large stockpot.
  2. Add potatoes, celery,and onions, and stir to coat with the butter.
  3. Cover and cook on medium heat for 12 minutes, stirring occasionally.
  4. Meanwhile, whisk together 1 cup of the milk with the flour; add to the pot.
  5. Add remaining milk, chicken broth, lima beans, and seasonings.
  6. 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.
  7. 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).
  8. Taste and adjust seasonings as needed before serving.