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    You are in: Home / Recipes / Succotash Chowder Recipe
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    Succotash Chowder

    Succotash Chowder. Photo by HeatherFeather

    1/1 Photo of Succotash Chowder

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    HeatherFeather's Note:

    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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    Serves: 8


    cups soup

    Units: US | Metric


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

    Ratings & Reviews:

    • on January 13, 2004


      Wonderful chowda! I did not use the celery(yuk)nor the thyme(I didn't have any) I simply hit it with some Mrs. Dash. I did use the creamed corn. It helped thicken it a great deal. Great rib-sticking food. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2003


      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. :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2002


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Succotash Chowder

    Serving Size: 1 (374 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 294.9
    Calories from Fat 97
    Total Fat 10.8 g
    Saturated Fat 4.7 g
    Cholesterol 43.3 mg
    Sodium 609.8 mg
    Total Carbohydrate 32.6 g
    Dietary Fiber 3.2 g
    Sugars 8.6 g
    Protein 17.7 g

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