Mushroom Chowder - cooking recipe

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

Preparation

Melt butter in saucepan over medium heat.
Add mushrooms, onion and garlic.
Cook about 5 minutes until mushrooms are tender.
Stir in potatoes, carrot and water.
Bring to a boil, reduce heat to low, simmer about 10 minutes until potatoes are tender Add corn, milk,and pepper.
Increase heat to high, cook until chowder is done stirring occasionally, about 5 minutes.