Mushroom Corn Chowder

Total Time:Prep/Total Time: 30 min.

Recipe by Elaine Krupsky, Las Vegas, Nevada

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 28, 2023

Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. —Elaine Krupsky, Las Vegas, Nevada

Can you freeze Mushroom Corn Chowder?

Cool and transfer to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring soup occasionally (do not boil).

TEST KITCHEN APPROVED

Mushroom Corn Chowder

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Yield:8 servings
Prep:10 min
Cook:20 min
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Ingredients

  • 1-1/4 cups sliced fresh carrots
  • 1 cup chopped celery with leaves
  • 3/4 cup sliced fresh mushrooms
  • 3 green onions, sliced
  • 1/4 cup butter, cubed
  • 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/3 cups 2% milk
  • 1-1/2 cups frozen corn, thawed
  • 1/2 cup cubed fully cooked ham
  • 1/2 teaspoon seasoned salt
  • 1/2 cup cubed Velveeta
  • Additional chopped celery leaves, optional
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Directions

  1. 1
    In a large saucepan, saute carrots, celery, mushrooms and onions in the butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.

Nutrition Facts

3/4 cup: 184 calories, 12g fat (6g saturated fat), 31mg cholesterol, 652mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 6g protein.
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