Creamy Mushroom And Corn Chowder Recipe
Servings: 1
Ingredients
- 2 Tbsp. Vegetable oil
- 10 ounce Fresh white mushrooms, sliced, (about 3 c.)
- 1 c. Minced onion
- 1/2 c. Minced celery
- 2 can (13 3/4 ounces each) chicken broth
- 1 pkt (10 ounces) frzn corn kernals
- 1 can (15 ounces) creamed corn
- 1 c. Diced ham
- 1/2 c. Lowfat milk
- 3 Tbsp. Flour, (I used Wondra flour)
Directions
- In a large saucepan, heat oil till warm. Add in mushrooms, onion and celery.
- Cook and stir till vegetables are tender, about 8 min. Stir in chicken broth, corn kernels, creamed corn and ham. Bring to a boil, reduce heat and simmer covered to blend flavors, about 15 min. In a small bowl, whisk together lowfat milk and flour till smooth, stir into saucepan. Return to a boil, cook and stir till chowder thickens slightly. Season with warm pepper sauce if you like. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1355g | |
| Calories 1164 | |
| Calories from Fat 411 | 35% |
| Total Fat 46.37g | 58% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.7g | |
| Cholesterol 174mg | 58% |
| Sodium 4346mg | 181% |
| Potassium 2699mg | 77% |
| Total Carbs 136.8g | 36% |
| Dietary Fiber 12.3g | 41% |
| Sugars 33.44g | 22% |
| Protein 66.57g | 107% |
