Mushroom Chowder

Name: Mushroom Chowder
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

10 ingredients

6 steps

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.