Mushroom Corn Chowder Recipe | Taste of Home Recipes

Ingredients

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

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

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