Ten Minute Corn Chowder

10 min · Serves 4

Based on a recipe from Cooking Demo II Food and Health Communications, Inc., via USDA MyPlate Kitchen

What goes in

• 4.9 mlvegetable oil
• ½onion
• 4.9 mlminced garlic
• 59.1 mlflour
• 3 cupsnon-fat milk
• 9.9 mlmustard
• 1.2 mldried thyme
• black pepper (optional)
• 2 cupsfrozen corn kernels
• 59.1 mlshredded reduced-fat cheddar cheese

How to cook it

1. Warm the oil in a large non-stick skillet over medium-high heat, then cook the chopped onion and minced garlic for about 2 minutes until lightly browned.
2. Whisk the flour, milk, mustard, dried thyme, and black pepper together in a bowl until smooth.
3. Pour the milk mixture and the frozen corn into the skillet, stirring frequently to prevent sticking, and cook for roughly 3 minutes until bubbling and thickened.
4. Ladle the soup into four individual bowls and scatter a tablespoon of shredded cheddar over each portion.

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