Mushroom Chowder

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Total Time
45mins
Prep
20 mins
Cook
25 mins

Different mushroom varieties can give this soup different flavours. Quick, easy and low fat.

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Ingredients

Nutrition

Directions

  1. Melt butter in saucepan over medium heat.
  2. Add mushrooms, onion and garlic.
  3. Cook about 5 minutes until mushrooms are tender.
  4. Stir in potatoes, carrot and water.
  5. Bring to a boil, reduce heat to low, simmer about 10 minutes until potatoes are tender Add corn, milk,and pepper.
  6. Increase heat to high, cook until chowder is done stirring occasionally, about 5 minutes.
Most Helpful

5 5

I added some cooked, diced chicken and wow...loved it! Thank you for posting this recipe.

5 5

This is a wonderful chowder. It reheats well. We have been eating for lunch all week. (I made two batches.) I used one can of cream corn and 2% milk. Thanks for posting!

5 5

Great recipe. I made some substitutions.....I really didn't want a thick chowder, so I used regular corn rather than cream of corn....this made for a much lighter soup, since it is summer right now. I also like that this is not a high-calorie high-fat soup....very good indeed.