Creamy Mushroom And Corn Chowder
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | T | Vegetable oil |
| 10 | oz | Fresh white mushrooms |
| sliced about 3 cups | ||
| 1 | c | Chopped onion |
| 1/2 | c | Chopped celery |
| 2 | 13 3/4 ounces each chicken | |
| broth | ||
| 1 | 10 ounces frozen corn | |
| kernals | ||
| 1 | 15 ounces creamed corn | |
| 1 | c | Diced ham |
| 1/2 | c | Milk |
| 3 | T | Flour, I used Wondra flour |
INSTRUCTIONS
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@OCMVM.CNYRIC.ORG> on Feb 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 785
Calories From Fat: 395
Total Fat: 44g
Cholesterol: 50.8mg
Sodium: 5967.6mg
Potassium: 3068.2mg
Carbohydrates: 39.4g
Fiber: 6.6g
Sugar: 25.3g
Protein: 58.8g