Print Options

Back to Mushroom Veggie Chowder >

Include these items:

Taste of Home Logo

Mushroom Veggie Chowder

 Mushroom Veggie Chowder
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
50 ServingsPrep: 30 min. Cook: 10 min.

Ingredients

  • 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

Directions

  • 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.
  • Stir in the broth, broccoli and corn; heat through. Just before
  • serving, stir in cheese until melted. Yield: 50 servings (12-1/2
  • quarts).
Nutritional Facts: 1 serving (1 cup) equals 185 calories, 13 g fat (8 g saturated fat), 42 mg cholesterol, 697 mg sodium,

2 of 2

Mushroom Veggie Chowder (continued)

Nutritional Facts: 10 g carbohydrate, 1 g fiber, 8 g protein.