Total Time
Prep 20 mins
Cook 25 mins

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

Ingredients Nutrition


  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

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

Siava September 30, 2007

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!

Mrs. Moon September 27, 2005

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.

Ms*Bindy August 17, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a