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.
- Ready In:
- 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
- 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.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
Join The Conversation
Delicious chowder Heather! It was really way too hot for chowder, but the recipe sounded so good I couldn't wait to try it. The only change I made was to add additional salt. This recipe got the highest ratings from all three of my children (and that's quite an accomplishment!).This will be a great recipe to have on hand this winter. Thanks for sharing!