Creamy mushroom and corn chowder
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 10 | ounces | Fresh white mushrooms; sliced, (about 3 cups) |
| 1 | cup | Chopped onion |
| ½ | cup | Chopped celery |
| 2 | cans | (13 3/4 ounces each) chicken broth |
| 1 | pack | (10 ounces) frozen corn kernals |
| 1 | can | (15 ounces) creamed corn |
| 1 | cup | Diced ham |
| ½ | cup | Milk |
| 3 | tablespoons | Flour; (I used Wondra flour) |
Directions
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. Season with hot pepper sauce if desired. Serve immediately.
Posted to EAT-L Digest by Sue Albro <SALBRO@...> on Feb 12, 1998