Real Recipes From Real Home Cooks ®

corn & mushroom chowder

★★★★★ 1
a recipe by
Laura Lagasse
Virginia Beach, VA

This is a great soup to make in a hurry. I almost always have everything on hand in the pantry and freezer. Milk can be substituted for the heavy cream, but be VERY careful to keep the heat low after adding the milk so it doesn't "break" and curddle.

★★★★★ 1
serves 4 -6
prep time 30 Min
cook time 30 Min

Ingredients For corn & mushroom chowder

  • 2 Tbsp
    bacon grease or butter
  • 1 md
    onion - diced
  • 1 c
    mushrooms, fresh - diced
  • 2 can
    chicken or vegetable stock (14.5 oz)
  • 1 can
    creamed corn (14.75 oz)
  • 1 c
    frozen corn
  • 1 c
    diced peeled potatoes
  • 2 Tbsp
    dried or fresh chopped parsley
  • 1/2 tsp
    ground black pepper
  • 1/2 tsp
    salt (or to taste)
  • 1 pt
    heavy cream - (or milk - see note at end of recipe)

How To Make corn & mushroom chowder

  • 1
    Melt bacon grease or butter in a dutch oven. Sautee diced mushrooms and onions on medium heat until onions are soft, about 10 minutes
  • 2
    Add creamed corn, broth, frozen corn, diced potatoes, parsley, salt and pepper. Bring to a boil then reduce heat to a simmer. Stir occasionaly. Cook until potatoes are soft, about 20 minutes.
  • 3
    Add heavy cream and bring back to a simmer**. Check seasoning and add more salt or pepper if desired. You can garnish with a sprinkle of fresh chopped parsley. ** If using milk instead of heavy cream, be VERY careful at this point to not bring soup to a boil. Milk or even half and hald will "break" and curddle if heated to high. If this happens, the soup still tastes good, just doesn't look so great. Heavy cream is your best bet!

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