Creamy Mushroom and Corn Chowder

Recipe courtesy of the Mushroom Council and mushroominfo.com

Print This Page

Yield: 4

Ingredients

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                  package (10 ounces) frozen corn kernels or 2 cups fresh kernels
1                  can (15 ounces) creamed corn
1                  cup diced ham
1/2               cup milk
3                  tablespoons flour

Directions

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.