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Mushroom Corn Chowder Recipe

Mushroom Corn Chowder Recipe photo by Taste of Home

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Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder from Elaine Krupsky of Las Vegas, Nevada, will take the chill off even the nippiest of fall evenings. Serve with crusty French bread.

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Mushroom Corn Chowder Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

10 20 30

Ingredients

1-1/4 cups sliced fresh carrots
1 cup chopped celery with leaves
3/4 cup sliced fresh mushrooms
3 green onions, sliced
1/4 cup butter, cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups 2% milk
1-1/2 cups frozen corn, thawed
1/2 cup cubed fully cooked ham
1/2 teaspoon seasoned salt
1/2 cup cubed process cheese (Velveeta)

Directions

In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 184 calories, 12 g fat (6 g saturated fat), 31 mg cholesterol, 652 mg sodium, 15 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Mushroom Corn Chowder in Simple & Delicious September/October 2008, p51

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Mushroom Corn Chowder

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Reviewed on Mar. 29, 2011 by lynette2441

Quick, easy and the whole family loves this!

Reviewed on Dec. 13, 2010 by skoal1

my family loves this recipe! there are only five of us but I always double it anyway. If I don't have ham on hand I substitute a few slices of crumbled cooked bacon. It is always great.