Creamy Mushroom and Corn Chowder

• From: Mushroom Council

Ingredients

• 2 Tbs vegetable oil

• 10 oz white button mushrooms, sliced (about 3 cups)

• 1 cup chopped onion

• 1/2 cup chopped celery

• 2 cans ready-to-serve 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 Tbs flour

No time to spend tending to a simmering pot? Try this quick and easy soup. Turn up the volume with a few dashes of hot sauce.

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, about 3 minutes. Season with hot pepper sauce, if desired. Serve immediately.