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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Different mushroom varieties can give this soup different flavours. Quick, easy and low fat. 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.
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