Mushroom Potato Corn Chowder

Name: Mushroom Potato Corn Chowder
Ingredients: 2 T butter; 1 small onion, chopped; 1 stalk celery, chopped; 1 8-ounce pkg sliced fresh mushrooms; 2 c peeled and diced red potato; 2 c frozen or fresh corn; 2 c chicken broth; 1/2 t dried thyme; 2 c milk, divided; 1/2 t salt; 1/2 t pepper; 3 T flour

12 ingredients

2 steps

Ingredients

2 T butter
1 small onion, chopped
1 stalk celery, chopped
1 8-ounce pkg sliced fresh mushrooms
2 c peeled and diced red potato
2 c frozen or fresh corn
2 c chicken broth
1/2 t dried thyme
2 c milk, divided
1/2 t salt
1/2 t pepper
3 T flour

Directions

1

Melt butter in large Dutch oven; add onion, celery, green pepper, and mushrooms. Cook, stirring frequently, until tender. Stir in potato ,corn, chicken broth, and thyme. Bring to a boil; reduce heat, simmer, uncovered, 30 minutes or until potatoes are tender.
2

Stir in 1 1/2 c milk, salt, pepper. Combine remaining 1/2 c milk and flour, stirring until smooth. Stir into chowder and simmer, uncovered, stirring frequently, until slightly thickened.