Mushroom, Tomato And Corn Chowder

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 lb sliced fresh mushrooms
• 2 cups chopped leeks ( 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)

Recipe

• 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.