MUSHROOM, TOMATO AND CORN CHOWDER

Mushroom, Tomato and Corn Chowder image

Provided by Mary Jenny

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

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)

Steps:

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.
Variation: Garnish with low fat grated mozzarella or Parmesan cheese.

Nutrition Facts : Calories 170.4, Fat 4.3, SaturatedFat 0.6, Sodium 160.7, Carbohydrate 31.8, Fiber 3.8, Sugar 2.4, Protein 5.7