Mushroom, Tomato and Corn Chowder |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. 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.
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