Best Mushroom Corn Chowder 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.

CORN, MUSHROOM, AND POTATO CHOWDER (VEGAN)



Corn, Mushroom, and Potato Chowder (Vegan) image

Vegan comfort food! This recipe is inspired by one from Alex Jamieson's The Great American Detox Diet, but modified quite a bit by me. If you have picky eaters at your house, you can leave the mushrooms on the side and let each person decide whether to add them to his/her bowl.

Provided by Prose

Categories     Chowders

Time 25m

Yield 10 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
3 yellow onions, sliced
3 garlic cloves, chopped
4 cups vegetable broth
5 potatoes, peeled and cut into 1-inch cubes
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 (16 ounce) package frozen corn
1 (10 ounce) package fresh mushrooms, thinly sliced (button or baby portabella)
2 tablespoons fresh parsley
1 teaspoon crushed red pepper flakes (more or less to taste)
1/2 cup plain soymilk (more or less to taste)

Steps:

  • Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes.
  • Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
  • Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.
  • Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes.
  • Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil.
  • Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.

CHICKEN-MUSHROOM CORN CHOWDER



Chicken-Mushroom Corn Chowder image

Make and share this Chicken-Mushroom Corn Chowder recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Chowders

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons butter
1 (8 ounce) package fresh mushrooms, sliced
1 onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1/2 teaspoon cayenne pepper (or to taste)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 (14 ounce) cans chicken broth
1 (16 ounce) package frozen corn
2 1/2 cups cooked chicken, chopped
1 (10 ounce) can cream of chicken soup, undiluted
1/2 tablespoon sugar
salt and pepper
1 cup half-and-half cream (or use full-fat milk)
2 tablespoons flour
grated cheddar cheese (optional)

Steps:

  • Melt the butter in a large Dutch oven over medium heat; add in the onions, garlic, basil, thyme and cayenne and mushroom slices and saute for about 5 minutes or until the veggies are tender.
  • Add in the chicken broth, corn, cooked chicken, cream of chicken soup and sugar; mix to combine and simmer for about 20 minutes.
  • In a small bowl whsi together the half and half cream with flour; add to the simmering soup; cook for about 5 minutes or until thickened, season with salt and pepper to taste.
  • Ladle into bowls and top with grated cheddar cheese if desired.
  • Delicious!

SMOKED CHICKEN, WILD MUSHROOM AND CORN CHOWDER



Smoked Chicken, Wild Mushroom and Corn Chowder image

A smokey, creamy corn chowder with chicken and mushroom. I have used smoked turkey legs instead of the chicken.

Provided by KelBel

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

6 slices bacon, diced
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cups corn, divided
1 1/2 cups smoked chicken or 1 1/2 cups smoked turkey, shredded
3 medium potatoes, cubed
1/2 cup dried wild mushrooms
4 cups water
2 cups light cream
salt and pepper

Steps:

  • Cook bacon in soup pot, remove and reserve. Cook onions and bell peppers in bacon fat until soft.
  • Stir in 2 cups corn, chicken, potatoes, mushrooms, salt and pepper to taste. Add water and bring to boil. Simmer 30 minutes.
  • Puree remaining 1 cup corn and 1 cup cream in blender until smooth. Stir into chowder and add remaining i cup cream.
  • Heat through and serve with crumbled bacon on top.

WILD MUSHROOM, SMOKED CHICKEN AND CORN CHOWDER



Wild Mushroom, Smoked Chicken and Corn Chowder image

Wonderful smoky flavor from dried wild mushrooms and smoked chicken. Serve with Roasted Red Pepper Cornmeal Scones (recipe #23471).

Provided by southern chef in lo

Categories     Chowders

Time 50m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 13

6 slices of thick sliced bacon, diced
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cups of frozen white shoepeg corn, thawed, divided
1 1/2 cups chopped smoked chicken or 1 1/2 cups turkey
3 medium red potatoes, peeled, and, chopped
1/2 cup sliced and diced wild mushroom
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon fresh ground black pepper
4 cups water
2 cups half-and-half, divided

Steps:

  • In large pot or dutch oven, cook bacon over medium-high heat 4 to 6 min until browned. Place on paper towel-lined plate.
  • Drain all but 1 tablespoon of the drippings from the pot. Cook onion, red pepper, and green pepper, for 5 minutes or until crisp-tender. Return the bacon to the pot.
  • Stir in 2 cups of the corn, chicken, potatoes, mushrooms, salt, cayenne pepper,and black pepper.
  • Add 4 cups of water or enough to cover.
  • Partially cover pot and bring to a boil.
  • Reduce heat to low; cook for 30 minute.
  • Meanwhile in blender or food processor, blend remaining 1 cup of corn and 1 cup of the half-and-half until almost smooth.
  • Just before serving, stir the pureed corn mixture and remaining half-and-half into the soup bring just to a simmer.
  • (DO NOT LET BOIL SOUP WILL CURDLE).

MUSHROOM POTATO CORN CHOWDER



MUSHROOM POTATO CORN CHOWDER image

Categories     Soup/Stew     Mushroom     Lunch     Winter

Yield 6

Number Of Ingredients 12

2 T butter
1 small onion, chopped
1 stalk celery, chopped
1 8-ounce pkg sliced fresh mushrooms
2 c peeled and diced red potato
2 c frozen or fresh corn
2 c chicken broth
1/2 t dried thyme
2 c milk, divided
1/2 t salt
1/2 t pepper
3 T flour

Steps:

  • Melt butter in large Dutch oven; add onion, celery, green pepper, and mushrooms. Cook, stirring frequently, until tender. Stir in potato ,corn, chicken broth, and thyme. Bring to a boil; reduce heat, simmer, uncovered, 30 minutes or until potatoes are tender. Stir in 1 1/2 c milk, salt, pepper. Combine remaining 1/2 c milk and flour, stirring until smooth. Stir into chowder and simmer, uncovered, stirring frequently, until slightly thickened.

MUSHROOM, TOMATO AND CORN CHOWDER



Mushroom, Tomato and Corn Chowder image

Serve this low fat, hearty Italian style soup with a green salad and crusty whole wheat roll for a quick comforting meal. Vary the amount of red pepper flakes according to taste preference.

Provided by Mary Jenny

Categories     Chowders

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 lb sliced fresh mushrooms
2 cups chopped leeks (white part only, about 1 large)
1 large potato, peeled and diced
2 garlic cloves, minced
1 teaspoon each dried oregano and basil
1/4 teaspoon crushed red pepper flakes
2 cups water
2 cups frozen corn kernels (or canned)
1 (796 ml) can diced tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup chopped parsley (optional)

Steps:

  • In large saucepan heat oil over medium heat; Add mushrooms, leeks, potato, garlic, oregano, basil and red pepper flakes; sauté about 5 minutes. Add water and corn; bring to boil and cover. Lower heat and simmer about 5 minutes or until vegetables are tender. Stir in tomatoes, salt and pepper. Bring to boil; lower heat to simmer for about 10 minutes or until hot. Stir in parsley if desired.
  • Variation: Garnish with low fat grated mozzarella or Parmesan cheese.

Nutrition Facts : Calories 170.4, Fat 4.3, SaturatedFat 0.6, Sodium 160.7, Carbohydrate 31.8, Fiber 3.8, Sugar 2.4, Protein 5.7

TURKEY, CORN, AND MUSHROOM CHOWDER



TURKEY, CORN, AND MUSHROOM CHOWDER image

Categories     Soup/Stew     turkey     Dinner

Yield 8 Servings

Number Of Ingredients 13

3/4 cup dry wild rice (I use Trader Joe's already par-cooked wild rice and just add it straight from the package into the soup)
1 tablespoon vegetable oil
12 ounces crimini mushrooms, sliced
1/4 cup best quality European butter
2 carrots, diced
4 stalks of celery, diced
1/2 cup shallots, chopped
1/3 cup all-purpose flour
10 cups turkey stock (or ten cups chicken stock plus four packets of Savory Choice Liquid Turkey Broth)
1 teaspoon dried crushed rosemary
2-4 cups chopped cooked turkey
1 1/2 cups frozen corn kernels
1 cup heavy whipping cream

Steps:

  • Prepare the wild rice (or get par-cooked rice ready). Heat oil in heavy large pot over medium heat. Add mushrooms to pot and cook until beginning to brown, about 8 minutes. Transfer to medium bowl. Add butter to same pot. Add carrots and celery. Cook until vegetables begin to soften, about 8 minutes. Add shallots; stir until soft, about 2 minutes. Sprinkle flour over and stir 1 minute. Return mushrooms to pot. Mix in turkey stock and rosemary; bring to boil, stirring occasionally. Reduce heat to medium-low, and simmer 15 minutes. Add rice, turkey meat, and corn to soup. Simmer to blend flavors, about 10 minutes. Stir in cream. Season to taste with salt and pepper. Sprinkle with parsley and serve.

MUSHROOM CORN CHOWDER RECIPE - (4.6/5)



MUSHROOM CORN CHOWDER Recipe - (4.6/5) image

Provided by joanmarie

Number Of Ingredients 11

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 process cheese (Velveeta)

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. Nutritional Facts: 3/4 cup equals 184 calories, 12 g fat (6 g saturated fat), 31 mg cholesterol, 652 mg sodium, 15 g carbohydrate, 2 g fiber, 6 g protein. © Taste of Home 2014

CORN & MUSHROOM CHOWDER



Corn & Mushroom Chowder image

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.

Provided by Laura Lagasse

Categories     Cream Soups

Time 1h

Number Of Ingredients 11

2 Tbsp bacon grease or butter
1 medium onion - diced
1 c mushrooms, fresh - diced
2 can(s) chicken or vegetable stock (14.5 oz)
1 can(s) 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)

Steps:

  • 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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