Wednesday, September 26, 2007

Mushroom & corn chowda

Ingredients
  • 1 1/4 c. sliced fresh carrots
    1 c. chopped celery with leaves
  • 3/4 c. sliced fresh mushrooms
  • 3 green onions (optional in this house)
  • 1/4 c. butter-cubed
  • 1 can condensed cream of mushroom soup
  • 1 1/3 c. milk
  • 1 1/2 c. frozen corn-thawed
  • 1/2 c. cubed cooked ham
  • 1/2 teas. seasoned salt
  • 1/2 c. cubed velveeta
 For starters, cut up the carrot and celery. I bought pre-sliced mushrooms...and I also used a pound...I like mushrooms:)



In a saucepan put in your cubed butter and let it melt a little 
 

toss in your veggies and saute them until they are tender


Stir in your milk, corn, ham, soup and seasoned salt 

 

Bring it all to a boil. Reduce the heat and put in your super processed goodness


stir it in and get it melted...about 3-5 minutes

Enjoy it with some Jalapeno corn muffins...we did:)

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