This family recipe for potato casserole, which has been around for a while, is a perennial favorite. Potatoes can be substituted with frozen hash browns, making preparation incredibly simple while maintaining excellent flavor.
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 3 slices ham, chopped
- 1 onion, chopped
- 3 stalks celery, sliced thin
- 2 pounds peeled and cubed potatoes
- 3 cups chicken broth
- 1 ½ cups water
- 1 ½ pounds chicken tenderloins
- 4 cups fresh corn kernels
- 3 cups skim milk
- 1 ½ teaspoons dried thyme
- ¼ teaspoon ground black pepper
- salt and pepper to taste
- 6 teaspoons all-purpose flour
Instructions
- Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock pot. With stock pot partially covered bring to a boil, lower heat and simmer for about 15 to 20 minutes or until chicken is cooked through. Remove chicken and set aside.
- Add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender.
- Cut chicken tenderloins into 1/2 inch pieces and return to stock pot.
- Thicken soup with cornstarch or flour, adding in 2 tablespoon increments and stirring. Once soup has reached desired thickness let simmer 5 minutes and then serve.
Nutrition Facts
| Calories | 149 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 1 g |
| Sodium | 165 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
made enough for 5 servings instead of the 20 the recipe comes with, really enjoyed it! added carrots and spiced it up a bit with cayenne. also smashed some of the potatoes which thickened the soup and only need a little bit of flour to get the right consistency.
Not bad at all, just a little bland for my taste. Ended up adding cheese and that was good!
A great soup loved by my whole family. Used lower fat ingredients in some cases but the flavor was still superb.
Very tasty and easy to make.
Yes, it was tasty
I didn’t have regular potatoes so I used a large sweet potato instead. Added another depth of flavor to the chowder. I also added 8oz cream cheese. Super yummy
I shredded rotisserie chicken to skip the boiling of the chicken and added carrots!
I had leftover smoked chicken and ham. Made this recipe using fresh cut corn and loved it.
I made the recipe as written with the exception of using rotisserie chicken I had left over. After reading reviews, I cut down drastically on the thyme to less than half of the amount called for and still all I could taste was the thyme, and I don’t think that particular herb compliments this dish. Maybe rosemary or tarragon might have been a better choice. I did have to thicken it up considerably, it was very thin before that. Oh, and I did add some frozen green beans to give the kids an extra veggie. My family didn’t care for this and neither did I, so won’t make it again. Not really any flavor to it, only the overpowering thyme taste.
Way Way WAY too much thyme! Barely edible. Unless you want thyme soup with chicken, try 1/2 tsp only of thyme and add salt. What a disappointment.
I wonder if creme corn would be a good added touch..
This was a delicious soup. I used cornstarch to thicken it and added extra meat. Once all was said and done it was more of a stew but it was really good that way!
Love it. Hate the potatoes in it though.
Was ok , not my best soup.
Yummy! I followed the technique of the reviewer, Gramma Gorgeous, and sauteed the onions, celery, ham & chicken. I also added some garlic & used Season All with black pepper while they were sauteing since my chicken broth was low sodium & the ham was honey ham. I used regular milk instead of skim to reduce the time needed to thicken it. Served it with cornbread & steamed broccoli. My picky 6 yr old even said it was “very good”.
I made this chowder with my 9 yr old son he loved to help it was quick easy and delicious….=)
This was not very good. I used bacon instead of ham and 1/2 and 1/2 in place of milk but that wasn’t the problem. It is bland. This chowder needs something other than thyme. I have made better chowders and would not recommend this one. It requires a lot of prep work and the results are disappointing. If you follow the recipe and don’t make a lot of changes it isn’t good.
very good and tasty
Great base to allow yourself to customize to your own family’s taste.
My daughter and I made this soup together. We followed the recipe, but I didn’t realize it was supposed to be low fat. We wanted a soup similar to Mimi’s in CA, because her husband likes that. Would adjust it like this: Definitely too skinny. Need to make with at least half and half and still thicken it with corn starch. The real problem with the recipe, as I saw it, was that it called for adding the potatoes after the milk. It took forever for the potatoes to cook. It would work out much better to cook the potatoes with the other vegetables. It could use a little, not much, more flavoring, in addition to the thyme, but until I experiment, I won’t know which. Oh, and much more corn.
This soup was really good, but in the future I will change a couple of things. I will use some butter to saute the veggies in or fry up some bacon instead of the ham. The skim milk made it way flat and bland tasting. Maybe add a little more corn and use whole milk or half and half. Otherwise a wonderful soup for the Fall weather. I would use instant mashed potatoes to thicken it also.