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Mushroom Corn Chowder
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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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