Mushroom Corn Chowder
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
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
Reviews
Easy and very flavorful
Quick, easy and the whole family loves this!
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.
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