Mushroom, Tomato And Corn Chowder

• 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)

1. 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.
2. Variation: Garnish with low fat grated mozzarella or Parmesan cheese.

olive oil, mushrooms, leeks, potato, garlic, oregano, red pepper, water, corn, tomatoes, salt, pepper, parsley

Taken from www.food.com/recipe/mushroom-tomato-and-corn-chowder-466398 (may not work)