Creamy Mushroom and Corn Chowder

  • Yield: 4 servings


2tablespoons vegetable oil
10ounces white button mushrooms, sliced (about 3 cups)
1cup chopped onion
1/2cup chopped celery
2cans ready-to-serve chicken broth
1 (10-ounce) package frozen corn kernels or 2 cups fresh kernels
1 (15-ounce) can creamed corn
1cup diced ham
1/2cup milk
3tablespoons flour


  1. In a large saucepan, heat oil until hot. Add mushrooms, onion and celery; cook and stir until vegetables are tender, about 8 minutes. Stir in chicken broth, corn kernels, creamed corn and ham. Bring to a boil; reduce heat and simmer, covered, to blend flavors, about 15 minutes. In a small bowl, whisk together milk and flour until smooth; stir into saucepan. Return to a boil; cook and stir until chowder thickens slightly, about 3 minutes. Season with hot pepper sauce, if desired. Serve immediately.
Recipe courtesy of the Mushroom Council’s Mushroom Channel