Mushroom Corn Chowder Recipe | Taste of Home Recipes

Ingredients

• 1-¼ cups sliced fresh carrots
• 1 cup chopped celery with leaves
• ¾ cup sliced fresh mushrooms
• 3 green onions, sliced
• ¼ cup butter, cubed
• 1 can (10-¾ ounces) condensed cream of mushroom soup, undiluted
• 1-¹/₃ cups 2% milk
• + 4 more ingredients
• • 1-½ cups frozen corn, thawed
  • ½ cup cubed fully cooked ham
  • ½ teaspoon seasoned salt
  • ½ cup cubed process cheese (Velveeta)

1. In a large saucepan, saute the carrots, celery, mushrooms and onions in 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. Yield: 8 servings.

View full recipe at SpringPad