Recipe by HeatherFeather
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.
Top Review by beth
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!
- 9.85 ml butter or 9.85 ml margarine
- 591.47 ml red potatoes, diced, raw
- 1 large onion, diced
- 118.29 ml celery, diced
- 78.07 ml all-purpose flour
- 709.77 ml whole milk or 709.77 ml evaporated milk, divided
- 709.77 ml chicken broth
- 236.59 ml frozen lima beans
- 1.23 ml salt, to taste
- 1.23 ml black pepper, to taste
- 1.23 ml dried thyme, to taste
- 425.24 g can creamed corn
- 473.18 ml cooked ham, diced
Directions See How It's Made
- 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.