Creamy Mushroom and Corn Chowder

4 portions (7 cups)


  • 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) frozen 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.

RecID 8087

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