The Pioneer Woman Tasty Kitchen
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Mushroom Corn Chowder

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Level: Easy

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Description

This is a great, hearty soup… wonderful way to use up leftover ham. I make a pot of this and serve it with a fresh, warm loaf of bread.

Ingredients

  • 1 Tablespoon Butter
  • 1-¼ cup Sliced Carrots
  • 1 cup (or Less) Chopped Celery
  • 1 cup Sliced Fresh Mushrooms
  • ½ cups Finely Chopped Onion
  • 1 can (10 Oz. Size) Cream Of Mushroom Soup, Undiluted
  • 1-⅓ cup Milk
  • 1-½ cup Frozen Corn, Thawed
  • 1 cup Cubed Fully Cooked Ham, More Or Less To Taste
  • ½ teaspoons Seasoned Salt
  • 1 cup Cubed Processed Cheese (Velveeta)

Preparation

In a large saucepan, saute carrots, celery, mushrooms and onions in butter till tender. Stir in soup, milk, corn, ham and seasoned salt. Bring to a boil. reduce heat and stir in cheese. Cook, stirring often, till cheese is melted. You can adjust this to taste, adding more ham or more cheese if you want a heartier soup.

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