Creamy Mushroom and Corn Chowder Recipe

Free Recipe Creamy Mushroom and Corn Chowder

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Creamy Mushroom and Corn Chowder Recipe

2 tb Vegetable oil
10 oz Fresh white mushrooms;
-sliced, (about 3 cups)
1 c Chopped onion
1/2 c Chopped celery
2 cn (13 3/4 ounces each) chicken
-broth
1 pk (10 ounces) frozen corn
-kernals
1 cn (15 ounces) creamed corn
1 c Diced ham
1/2 c Milk
3 tb Flour; (I used Wondra flour)

Creamy Mushroom and Corn Chowder Preparation

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

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Creamy Mushroom and Corn Chowder?

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