MUSHROOM CORN CHOWDER

By joanmarie

Ingredients

• 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)

Preparation

Step 1

•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