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Washington Middle School

2300 East Jackson Street
Springfield, IL 62703
Corn Chowder

Yield: 6 servings


  • 3 tablespoons butter r margarine

  • 1 cup diced cooked ham

  • ½ cup chopped onion

  • ½ cup chopped celery

  • ½ cup chopped green or red pepper

  • 2 cups chicken broth

  • 1 cup  diced potatoes

  • 2 cups corn, removed from cob

  • 1/8 teaspoon black pepper

  • 1 ½ cups milk

  • ½ cup heavy cream

  • Paprika


  1. Melt butter in large saucepan over medium/high heat.

  2. Sauté  ham 5 minutes and set aside.

  3. Sauté onion, celery and green pepper until onion is transparent. Add chicken broth, potatoes, corn and black pepper. Cover and cook over moderate heat about 20 minutes, or until potatoes are just tender.

  4. Add milk, cream and reserved ham. Reduce heat and cook until thoroughly heated. Do not boil.

  5. Spoon into bowls and garnish each serving with paprika.


Fall Stew


  • 1 Tbsp. Olive oil

  • 1 pound of lean, sweet Italian sausage (turkey if possible), remove from casings

  • 1 medium yellow onion; diced into small pieces

  • 3 carrots; diced into small pieces

  • 4 cloves of garlic;  minced ( could also use jarred garlic)

  • 4 cups of low sodium chicken broth

  • 2 cups of water

  • 1 Tbsp. Italian seasoning

  • ¼ tsp. salt

  • ¼ tsp. black pepper

  • 1 bunch greens (kale or collard work well)

  • 1 can low sodium cannellini or great northern beans

  • 1 8-ounce russet potato; peeled and cut into large dice


  1. Heat a large soup pot over medium heat and add olive oil. Once the oil is hot, add in the sausage and cook until browned, about 4 minutes. While the sausage is cooking break it up into crumbles with wooden spoon.

  2. Add in the onion, carrots, and garlic. Stir to combine and sweat the vegetables for 2 minutes.

  3. Add in the broth, water, Italian seasoning, salt and pepper, greens, beans and potato. Stir to combine. Simmer over medium heat for 12-15 minutes until potato is tender and serve warm.