Succotash Chowder

Succotash Chowder created 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.

Ready In:
50mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@HeatherFeather
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@HeatherFeather
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"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. Danilu
    We loved it! I didn´t use celery because i forgot to buy! I served it before the main course, but it can be a main course all by itself! Very comfy for a cold winter, like this one, down here!! Thank you Heatherfeather!!
  2. gabbysowner
    Very Good, I did add more potatoes and ham because my family likes thick soups, also added some garlic and parmesan cheese. Thanks.
  3. HeatherFeather
    Succotash Chowder Created by HeatherFeather
  4. Dreamgoddess
    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!
  5. beth2440
    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!
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