Appetizers / Soups / Salads

Creamy Mushroom and Corn Chowder takes several minutes to prepare.

Creamy Mushroom and Corn Chowder takes several minutes to cook.

Creamy Mushroom and Corn Chowder makes 7 servings.

The ingredients for Creamy Mushroom and Corn Chowder are:

2 tablespoons olive oil
10 ounces fresh white mushrooms, sliced (about 3 cups)
1 cup chopped onion
1/2 cup chopped celery
2 cans (13-3/4 ounces) frozen corn kernels
1 can (15 ounces) creamed corn
1 cup diced ham
1/2 cup milk
3 tablespoons flour

Here is how you make Creamy Mushroom and Corn Chowder:

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.Serving Size:?Makes 7 1-cup servings

The nutritional information for Creamy Mushroom and Corn Chowder is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 162.6

• Total Fat: 4.4 g
• Cholesterol: 13.2 mg
• Sodium: 861.7 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 2.7 g
• Protein: 8.9 g