Mushroom, Tomato and Corn Chowder

Serve this low fat, hearty Italian style soup with a green salad and crusty whole wheat roll for a quick comforting meal. Vary the amount of red pepper flakes according to taste preference.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 1  lb  sliced fresh mushrooms
• 2  cups  chopped leeks (white part only, about 1 large)
• 1  large potato, peeled and diced
• 2  garlic cloves, minced
• 1  teaspoon  each dried oregano and basil
• 1⁄4 teaspoon crushed red pepper flakes
• 2  cups water
• 2  cups frozen corn kernels (or canned)
• 1 (796 ml) can diced tomatoes
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄3 cup  chopped parsley (optional)

Directions

1. In large saucepan heat oil over medium heat; Add mushrooms, leeks, potato, garlic, oregano, basil and red pepper flakes; sauté about 5 minutes. Add water and corn; bring to boil and cover. Lower heat and simmer about 5 minutes or until vegetables are tender. Stir in tomatoes, salt and pepper. Bring to boil; lower heat to simmer for about 10 minutes or until hot. Stir in parsley if desired.
2. Variation: Garnish with low fat grated mozzarella or Parmesan cheese.