Recipe - Creamy Mushroom And Corn Chowder

2 tablespoon Vegetable oil
10 ounce Fresh white mushrooms;
cut or sliced up , (about 3 cups)
1 cup Chopped onion
One half cup Chopped celery
2 cn (13 Three fourths ounces each) chicken
broth
1 pack (10 ounces) frozen corn
kernals
1 cn (15 ounces) creamed corn
1 cup Diced ham
One half cup Milk
3 tablespoon Flour; (I used Wondra flour)

In a large saucepan, heat oil until hot. Add mushrooms, onion and celery.
Cook and stir until vegetables are tender, about 8 minutes. Stir in chicken
broth, corn kernels, creamed corn and ham. Bring to a boil, reduce heat and
simmer covered to blend flavors, about 15 minutes. In a small bowl, whisk
together milk and flour until smooth, stir into saucepan. Return to a boil,
cook and stir until chowder thickens slightly. Season with hot pepper sauce
if desired. Serve immediately.

Posted to EATL Digest by Sue Albro SALBRO@OCMVM.CNYRIC.ORG on Feb 12,
1998