Makes: 4 servings
Ingredients
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1 teaspoon vegetable oil
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1/2 onion (chopped)
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1 teaspoon garlic (minced)
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4 tablespoons flour (all purpose)
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3 cups non-fat milk
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2 teaspoons mustard
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1/4 teaspoon thyme (dried)
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black pepper (to taste)
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2 cups corn kernels (frozen)
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4 tablespoons cheddar cheese, shredded reduced fat
Directions
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Heat a large non-stick skillet over medium-high heat. Add the oil and saute the onion and garlic until golden, about 2 minutes.
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Meanwhile, place the flour, milk, mustard and seasonings in a small bowl and mix well.
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Add the milk mixture to the skillet followed by the corn; mix well until the mixture comes to a boil and thickens, for about 3 minutes. Stir frequently to keep the mixture from burning.
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Divide into four bowls and top each with 1 tablespoon of shredded cheese.
Sources:
United States Department of Agriculture (USDA) - https://whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assistance-program-snap/ten-minute-corn-chowder
Food and Health Communications, Inc, Cooking Demo II, p.56