Creamy Mushroom and Corn Chowder

  • Yield 4 servings

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


  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



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