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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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 |
2 cups cooked ham, diced |
Directions:
1. Melt butter in a large stockpot.
2. Add potatoes, celery,and onions, and stir to coat with the butter.
3. Cover and cook on medium heat for 12 minutes, stirring occasionally.
4. Meanwhile, whisk together 1 cup of the milk with the flour; add to the pot.
5. Add remaining milk, chicken broth, lima beans, and seasonings.
6. 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.
7. 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).
8. Taste and adjust seasonings as needed before serving.
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