Ten Minute Corn Chowder

Try this quick, easy, and creamy corn soup when you're short on time.

Yield

4 servings

Serving size

1 1/4 cup chowder, 1/4 of recipe (305g)

Rating

3.59 of 5 (77 ratings)

Food groups

• Dairy: 1 cups
• Grains: 1/2 ounces
• Vegetables: 1/2 cups

Ingredients

• 1 teaspoon vegetable oil (or oil of your choice)
• 1/2 medium onion (chopped)
• 1 teaspoon garlic (minced)
• 4 tablespoons flour
• 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 - divided)

Directions

1. Wash hands with soap and water.
2. Heat a large non-stick skillet over medium-high heat.
3. Add the oil and sauté the onion and garlic until golden, about 2 minutes.
4. Meanwhile, place the flour, milk, mustard, and seasonings in a small bowl and mix well.
5. 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.
6. Stir frequently to keep the mixture from burning.
7. Divide into four bowls and top each with 1 tablespoon of shredded cheese.

Nutrition per serving

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Source

Recipe by: Cooking Demo II — Food and Health Communications, Inc.

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/ten-minute-corn-chowder. Federal works are public domain in the United States.