Best Creamy Mushroom Corn Soup Recipes

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MUSHROOM CORN CHOWDER



Mushroom Corn Chowder image

Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. -Elaine Krupsky, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

  • 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. If desired, serve with additional celery leaves.

Nutrition Facts : Calories 184 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 652mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

CREAMY CORN SOUP



Creamy Corn Soup image

This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.

Provided by Abby

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 12

½ onion, chopped
1 clove garlic, minced
¼ cup chopped fresh parsley
1 tablespoon margarine
3 tablespoons all-purpose flour
2 ½ cups milk
1 cup chicken broth
2 (12 ounce) cans whole kernel corn
2 ½ tablespoons cream cheese
1 teaspoon garlic salt
1 teaspoon ground black pepper
ground cayenne pepper to taste

Steps:

  • In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
  • Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g

MUSHROOM CORN CASSEROLE



Mushroom Corn Casserole image

Corn brightens up any meal with its sunny color and sweet crispness. I decided to create a casserole that combined corn, mushrooms and a rich cheesy sauce. I succeeded with this recipe. It's an easy dish to make and a popular part of any party buffet. -Mary Jones, Cumberland, Maine

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4-6 servings.

Number Of Ingredients 12

1/3 cup chopped green pepper
1/3 cup finely chopped onion
3 tablespoons butter, divided
1/4 cup all-purpose flour
1 can (14-3/4 ounces) cream-style corn
1/2 teaspoon salt
1/8 teaspoon pepper
3 ounces cream cheese, cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup shredded Swiss cheese
1-1/2 cups soft bread crumbs

Steps:

  • In a saucepan, saute green pepper and onion in 1 tablespoon butter until tender. Stir in flour, cream corn, salt and pepper until blended. Add cream cheese; stir until melted. Stir in the whole kernel corn, mushrooms and Swiss cheese. , Transfer to a greased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the corn mixture., Bake, uncovered, at 400° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 295 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 845mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.

CREAMY CORN AND SHIITAKE MUSHROOM SOUP



Creamy Corn and Shiitake Mushroom Soup image

When preparing this Chinese classic, Vietnamese cooks, like their northern neighbors, often rely on canned creamed corn, once considered an exotic foreign import in Asia. The velvety sweet-savory result fuses East and West. Here in the States, fresh corn is plentiful, and making this soup with kernels cut from the cob yields bright flavors that aren't cloying. Neither cornstarch nor egg is needed to create a creamy texture. The natural starch in the corn provides it. Some cooks add a variety of embellishments to the soup, but I prefer to keep it simple, using only sliced shiitake mushrooms for their flavor, texture, and visual appeal. Make sure you use the sweetest corn possible, whether from your local market or farm stand, fresh or frozen.

Yield serves 6 to 8 with 2 or 3 other dishes

Number Of Ingredients 7

2 tablespoons canola or other neutral oil
1 yellow onion, chopped
6 cups corn kernels, cut from 6 to 8 ears, or 2 pounds frozen corn kernels, thawed
1 1/2 teaspoons salt
5 1/2 cups water
6 to 8 dried shiitake mushrooms, reconstituted (page 332), stemmed, and thinly sliced
2 tablespoons chopped fresh chives or thinly sliced green scallion tops

Steps:

  • In a 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the corn, salt, and water, cover, and cook for about 20 minutes, or until the corn is very tender. Remove from the heat and let cool for at least 10 minutes before proceeding.
  • Position a coarse-mesh sieve on top of another saucepan. In batches, purée the soup in a blender or food processor until velvety smooth. Pour each puréed batch through the sieve, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the mushrooms and set the soup aside until ready to serve. (The soup may be made up to 2 days in advance, cooled, and refrigerated.)
  • Reheat the soup over medium-low heat, stirring occasionally to prevent scorching. If the soup is too thick, thin it with water. Taste and add extra salt, if necessary. Ladle the soup into a large serving bowl or individual bowls. Sprinkle with the chives and serve immediately.

CLASSIC SLOW COOKER CORN CHOWDER



Classic Slow Cooker Corn Chowder image

This is a classic corn chowder with a kick. My family likes a little spice, and this sure does it. Of course, you can make it without the spicy stuff and still get a really good chowder. Play with the flavors and create your own version.

Provided by Michelle Kline

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 4h15m

Yield 8

Number Of Ingredients 13

3 cups milk
2 (14.75 ounce) cans cream-style corn
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (4 ounce) cans chopped green chiles
2 cups frozen corn
2 cups frozen shredded hash brown potatoes
2 cups cubed cooked ham
1 large onion, chopped
2 tablespoons butter
2 tablespoons hot sauce
2 teaspoons dried parsley
1 teaspoon chili powder
salt and ground black pepper to taste

Steps:

  • Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 47.1 g, Cholesterol 33.9 mg, Fat 18.7 g, Fiber 3.6 g, Protein 14.9 g, SaturatedFat 7.3 g, Sodium 1735.8 mg, Sugar 11.9 g

SLOW-COOKED CORN CHOWDER



Slow-Cooked Corn Chowder image

"I combine and refrigerate the ingredients for this easy chowder the night before," notes Mary Hogue of Rochester, Pennsylvania. "In the morning, I pour the mixture into the slow cooker and turn it on before I leave for work. When I come home, a hot tasty meal awaits."

Provided by Taste of Home

Categories     Lunch

Time 6h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

2-1/2 cups 2% milk
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-3/4 cups frozen corn
1 cup frozen shredded hash brown potatoes
1 cup cubed fully cooked ham
1 large onion, chopped
2 teaspoons dried parsley flakes
2 tablespoons butter
Salt and pepper to taste

Steps:

  • In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

Nutrition Facts : Calories 215 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 709mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.

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