Mushroom, Tomato and Corn Chowder
Contributed by: News Canada
(NC) - 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.
Preparation Time: 10 minutes - Cooking Time: 20 minutes
Ingredients:
- 2 tbsp olive oil 25 mL
- 1 lb sliced fresh mushrooms 500g
- 2 cups chopped leeks (white part only) (about 1 large) 500 mL
- 1 large potato, peeled & diced 1
- 2 cloves garlic, minced 2
- 1 tsp each, dried oregano and basil 5 mL
- 1/8 –1/4 tsp crushed red pepper flakes 1 mL
- 2 cups water 500 mL
- 2 cups frozen or canned corn kernels 500 mL
- 1 can (28oz/796mL) diced tomatoes 1
- 1/2 tsp salt 2 mL
- 1/4 tsp pepper 1 mL
- 1/3 cup chopped parsley (optional) 75 mL
Directions:
In large saucepan heat oil over medium heat; add mushrooms, leeks, potato, garlic, oregano, basil and red pepper flakes; saute 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.
More great mushroom recipes are available online at www.mushrooms.ca.
Serving Size: Makes 8 Servings
