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")