Mushroom Tomato And Corn Chowder Recipes

TOMATO CORN CHOWDER

Tomato Corn Chowder image

Five common ingredients are all you'll need to prepare Sue McMichael's hearty full-flavored chowder. "This is a terrific soup, particularly as the cooler season sets in," writes the Redding, California cook. And at 55¢ a bowl, it's economical as well.

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 9 servings.

Number Of Ingredients 5

Ingredients

4 bacon strips, diced
1 large onion, chopped
2 cans (15-1/4 ounces each) whole kernel corn, undrained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
4 medium potatoes, peeled and diced

Steps:

In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. , In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.

Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 268mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

MUSHROOM CORN CHOWDER

Mushroom Corn Chowder image

Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. -Elaine Krupsky, Las Vegas, Nevada

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

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 Velveeta
Additional chopped celery leaves, optional

Steps:

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. If desired, serve with additional celery leaves.

Nutrition Facts : Calories 184 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 652mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

MUSHROOM, TOMATO AND CORN CHOWDER

Mushroom, Tomato and Corn Chowder image

Serve this low fat, hearty Italian style soup with a green salad and crusty whole wheat roll for a quick comforting meal. Vary the amount of red pepper flakes according to taste preference.

Provided by Mary Jenny

Categories Chowders

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 lb sliced fresh mushrooms
2 cups chopped leeks (white part only, about 1 large)
1 large potato, peeled and diced
2 garlic cloves, minced
1 teaspoon each dried oregano and basil
1/4 teaspoon crushed red pepper flakes
2 cups water
2 cups frozen corn kernels (or canned)
1 (796 ml) can diced tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup chopped parsley (optional)

Steps:

In large saucepan heat oil over medium heat; Add mushrooms, leeks, potato, garlic, oregano, basil and red pepper flakes; sauté about 5 minutes. Add water and corn; bring to boil and cover. Lower heat and simmer about 5 minutes or until vegetables are tender. Stir in tomatoes, salt and pepper. Bring to boil; lower heat to simmer for about 10 minutes or until hot. Stir in parsley if desired.
Variation: Garnish with low fat grated mozzarella or Parmesan cheese.

Nutrition Facts : Calories 170.4, Fat 4.3, SaturatedFat 0.6, Sodium 160.7, Carbohydrate 31.8, Fiber 3.8, Sugar 2.4, Protein 5.7

MUSHROOM AND POTATO CHOWDER

Mushroom and Potato Chowder image

My daughter shared this delightful recipe with me. Its rich broth, big mushroom taste and medley of vegetables make this chowder a little different from ordinary mushroom soup. -Romaine Wetzel, Ronks, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup chopped onion
1/4 cup butter, cubed
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 cups water
1 pound fresh mushrooms, sliced
1 cup chopped celery
1 cup diced peeled potatoes
1/2 cup chopped carrots
1 cup half-and-half cream
1/4 cup grated Parmesan cheese

Steps:

In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.

Nutrition Facts : Calories 199 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 578mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

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