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Mushroom Veggie Chowder Recipe


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Rate this recipe 4/5 (3 Votes)


  • Ingredients
  • 4 pounds fresh mushrooms, sliced
  • 4 large onions, chopped
  • 1-1/2 cups butter, cubed
  • 1-1/2 cups all-purpose flour
  • 3 to 4 tablespoons salt
  • 2 to 2-1/2 teaspoons pepper
  • 3 quarts milk
  • 4 cartons (32 ounces each) chicken broth
  • 2 packages (24 ounces each) frozen broccoli cuts, thawed
  • 3 packages (8 ounces each) frozen corn, thawed
  • 8 cups (32 ounces) shredded cheddar cheese


Adapted from


Step 1


In three or four soup kettles, saute the mushrooms and onions in butter until tender. Combine the flour, salt and pepper; stir into mushroom mixture until well blended. Gradually stir in milk. Cook and stir until mixture comes to a boil; cook 2 minutes longer or until thickened and bubbly.
Stir in the broth, broccoli and corn; heat through. Just before serving, stir in cheese until melted. Yield: 50 servings (12-1/2 quarts).


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