Succotash Chowder
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
678
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).