Creamy mushroom and corn chowder

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
10 ounces Fresh white mushrooms; sliced, (about 3 cups)
1 cup Chopped onion
½ cup Chopped celery
2 cans (13 3/4 ounces each) chicken broth
1 pack (10 ounces) frozen corn kernals
1 can (15 ounces) creamed corn
1 cup Diced ham
½ cup Milk
3 tablespoons Flour; (I used Wondra 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. Season with hot pepper sauce if desired. Serve immediately.

Posted to EAT-L Digest by Sue Albro <SALBRO@...> on Feb 12, 1998

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