Succotash Chowder - cooking recipe

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

Preparation

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.