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Mushroom Veggie Chowder

Total Time

Prep: 30 min. Cook: 10 min.


50 servings (12-1/2 quarts)

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


  • 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


  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.

Nutrition Facts

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

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