Succotash Chowder

Succotash Chowder

  • Prep Time: 15 mins
  • Total Time: 50 mins
  • Serves: 8,Yield: 9cups soup

    • About This Recipe

    “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.”

    Ingredients

  • 2teaspoons butter or 2teaspoonsmargarine
  • 2 1/2 cupsred potatoes, diced, raw
  • 1largeonion, diced
  • 1/2 cupcelery, diced
  • 1/3 cupall-purpose flour
  • 3cups whole milk or 3cupsevaporated milk, divided
  • 3cupschicken broth
  • 1cupfrozen lima beans
  • 1/4 teaspoonsalt, to taste
  • 1/4 teaspoonblack pepper, to taste
  • 1/4 teaspoondried thyme, to taste
  • 1 (15ounce) cans creamed corn
  • 2cupscooked ham, diced

    • 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.

    • Reviews

  • “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!”

  • “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.:) “

  • “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!”

  • “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!!”

  • “Very Good, I did add more potatoes and ham because my family likes thick soups, also added some garlic and parmesan cheese.Thanks.”

  • “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! “

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