- 2 tablespoons vegetable 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 each) chicken broth
- 1 package (10 ounces) frounceen corn kernels or 2 cups fresh kernels
- 1 can (15 ounces) creamed corn
- 1 cup diced ham
- 1/2 cup milk
- 3 tablespoons flour
- Hot pepper sauce, optional, to taste
In a large saucepan, heat the oil until hot. Add the mushrooms, onion and celery; cook, stirring, until the vegetables are tender, about 8 minutes. Stir in the chicken broth, corn kernels, creamed corn and ham. Bring to a boil; reduce the heat and simmer, covered, to blend flavors, about 15 minutes.
In a small bowl, whisk together the milk and flour until smooth; stir into the saucepan. Return to a boil; cook, stirring occasionally, until the chowder thickens slightly, about 3 minutes. Season with hot pepper sauce, if desired. Serve immediately.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
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