Mushroom Corn Chowder

Name: Mushroom Corn Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings.
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 Velveeta; Additional chopped celery leaves, optional

3 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

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

Mushroom Corn Chowder Recipe photo by Taste of Home

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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 Velveeta
Additional chopped celery leaves, optional

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. If desired, serve with additional celery leaves.

Can you freeze Mushroom Corn Chowder?

Cool and transfer to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally (do not boil).

Nutrition Facts

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