Creamy Mushroom and Corn Chowder

Recipe courtesy of the Mushroom Council and


Yield: 4


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


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.


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