My Lime Green Kitchen

Last year I stayed with a fellow quilter, Darlene, while in St. Louis.  She had made this soup and it was so good.  I asked for the recipe, which she gave me and she also gave me permission to share it here.

This soup is hearty and so good.  I do believe Chad could eat the entire batch by himself!

Iowa Chowder

Ingredients:

1 cup onions, diced
1 cup celery, diced
1/4 cup butter
2 T. flour
2 cups water
3 cups potatoes, diced and cooked
1 – 17 oz. can whole kernel corn, drained
1/8 tsp. ginger
salt & pepper to taste
2 bay leaves
2 cups ham, diced
1-1/2 cups evaporated milk
8 oz. cream cheese

For the ginger, I don’t always have fresh ginger around and I like it so much better than powdered ginger.  This is what I use.  I can keep it in the fridge much longer than fresh ginger would keep.

Directions:

Saute onions and celery in butter.  Mix flour with water.  You can use the cooking water from the potatoes, or liquid from the corn.  Stir until flour is completely mixed and lumps are gone.  Add to onion and celery mixture.  Stir until thickened.  Add potatoes, corn, bay leaves, ginger, salt, pepper and ham.  Stir in milk and cream cheese.  Heat until cream cheese is melted.

Darlene’s hints:

I dice the potato before cooking and cook until just tender – do not overcook.
Sometimes I add more corn than is called for.
Do not over salt as the ham adds saltiness.
Keeps well for several days in the fridge or can be frozen.
Serves 6 – 10 depending on serving size.

My Hint:

Do not try to feed 6 – 10 people if Chad is eating at your house!

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