You are here: Home » Recipes » Creamy Mushroom and Corn Chowder

Creamy Mushroom and Corn Chowder

Recipe by Mushroom Council

This hearty soup, starring mushrooms and corn, is perfect to serve on a cool day.

2 tablespoons vegetable oil

10 ounces white button mushrooms, sliced (about 3 cups)

1 cup chopped onion

1/2 cup chopped celery

2 cans ready-to-serve chicken broth

1 (10-ounce) package frozen corn kernels or 2 cups fresh kernels

1 (15-ounce) can creamed corn

1 cup diced ham

1/2 cup milk

3 tablespoons flour

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

From Our Sister Sites