Mushroom Chowder

2 TB butter/margarine

8 ounces fresh mushrooms, sliced (about 3 cups)

1/4 cup chopped onion

1 to 2 cloves garlic, minced

2 cups diced potatoes, unpeeled

1 cup water

1/2 cup chopped carrot

1 can cream-style corn

1 cup skim milk/soy milk

1/4 teaspoon freshly ground black pepper

Melt butter/margarine in a 3-quart saucepan over medium heat. Add mushrooms, onion and garlic. Cook, stirring occasionally, until mushrooms are tender, about 5 minutes.

Stir in potatoes, water and carrot. Cover and bring to a boil over medium-high heat; reduce heat to low. Simmer until potatoes are tender, about 10 minutes.

Add corn, milk and pepper. Increase heat to medium-high. Cook until chowder is hot, stirring occasionally, about 5 minutes.

Makes 4 servings

(From "Vegetarian Times - Low-Fat & Fast")