Creamy Mushroom and Corn Chowder
- Number of Servings: 7
Ingredients
2 tablespoons olive oil10 ounces fresh white mushrooms, sliced (about 3 cups)1 cup chopped onion1/2 cup chopped celery2 cans (13-3/4 ounces) frozen corn kernels1 can (15 ounces) creamed corn1 cup diced ham1/2 cup milk3 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.
Serving Size: Makes 7 1-cup servings
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
Nutritional Info 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
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