Mushroom Chowder

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 8  ounces mushrooms, sliced (3 cups)
• 1⁄2 cup onion, chopped
• 2  cloves garlic, minced (or more)
• 2  cups  diced potatoes, unpeeled
• 1  cup water
• 1⁄2 cup carrot, chopped
• 10  ounces  frozen  creamed corn (or canned, I use more)
• 1  cup skim milk
•  fresh ground black pepper

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.