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Mushroom Corn Chowder

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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 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)


  • 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.
Nutrition Facts
3/4 cup: 184 calories, 12g fat (6g saturated fat), 31mg cholesterol, 652mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 6g protein.

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Average Rating:
  • nancymcf
    Mar 8, 2016

    Easy and very flavorful

  • lynette2441
    Mar 29, 2011

    Quick, easy and the whole family loves this!

  • skoal1
    Dec 13, 2010

    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.