Ten Minute Corn Chowder

Makes: 4 servings


  • 1 teaspoon vegetable oil

  • 1/2 onion (chopped)

  • 1 teaspoon garlic (minced)

  • 4 tablespoons flour (all purpose)

  • 3 cups non-fat milk

  • 2 teaspoons mustard

  • 1/4 teaspoon thyme (dried)

  • black pepper (to taste)

  • 2 cups corn kernels (frozen)

  • 4 tablespoons cheddar cheese, shredded reduced fat


  1. Heat a large non-stick skillet over medium-high heat. Add the oil and saute the onion and garlic until golden, about 2 minutes.

  2. Meanwhile, place the flour, milk, mustard and seasonings in a small bowl and mix well.

  3. 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.

  4. Divide into four bowls and top each with 1 tablespoon of shredded cheese.




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