Creamy Mushroom and Corn Chowder
Try this Creamy Mushroom and Corn Chowder recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1/2 c milk
- 2 tb vegetable oil
- 1 c onions chopped
- 1/2 c celery chopped
- 10 oz fresh white mushrooms;
- 1 cn (15 ounces) creamed corn
- 2 cn (13 3/4 ounces each) chicken
- 1 c diced ham
- 1 pk (10 ounces) frozen corn
- 3 tb flour; (i used wondra flour)
- Carbohydrate 17.793325 g
- Cholesterol 132.36 mg
- Fat 37.5625325 g
- Fiber 3.12400008231401 g
- Protein 52.892725 g
- Saturated Fat 8.028611689875 g
- Serving Size 1 1 Serving (741g)
- Sodium 2209.665 mg
- Sugar 14.669324917686 g
- Trans Fat 1.42354193877501 g
- Calories 629 calories
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. Season with hot pepper sauce if desired. Serve immediately. Posted to EAT-L Digest by Sue Albro <SALBRO@OCMVM.CNYRIC.ORG> on Feb 12, 1998
