Mushroom Veggie Chowder Recipe
Mushroom Veggie Chowder Recipe photo by Taste of Home
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Mushroom Veggie Chowder Recipe

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This rich buttery broth is loaded with mushrooms, broccoli and corn. I made it for "Souper Sunday" at our church, and it sure didn't last long! -Edward Reis, Phoenix, Arizona
TOTAL TIME: Prep: 30 min. Cook: 10 min.
MAKES:50 servings
TOTAL TIME: Prep: 30 min. Cook: 10 min.
MAKES: 50 servings


  • 4 pounds fresh mushrooms, sliced
  • 4 large onions, chopped
  • 1-1/2 cups butter, cubed
  • 1-1/2 cups all-purpose flour
  • 3 to 4 tablespoons salt
  • 2 to 2-1/2 teaspoons pepper
  • 3 quarts milk
  • 4 cartons (32 ounces each) chicken broth
  • 2 packages (24 ounces each) frozen broccoli cuts, thawed
  • 3 packages (8 ounces each) frozen corn, thawed
  • 8 cups (32 ounces) shredded cheddar cheese

Nutritional Facts

1 cup: 185 calories, 13g fat (8g saturated fat), 42mg cholesterol, 697mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 8g protein.


  1. In three or four soup kettles, saute the mushrooms and onions in butter until tender. Combine the flour, salt and pepper; stir into mushroom mixture until well blended. Gradually stir in milk. Cook and stir until mixture comes to a boil; cook 2 minutes longer or until thickened and bubbly.
  2. Stir in the broth, broccoli and corn; heat through. Just before serving, stir in cheese until melted. Yield: 50 servings (12-1/2 quarts).
Originally published as Mushroom Veggie Chowder in Taste of Home December/January 2003, p39

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