Ten Minute Corn Chowder

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

• Prep: 5 min
• Cook: 5 min
• Total: 10 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $1.00/serving

Dietary

• Vegetarian
• Pescatarian
• Nut-Free
• Soy-Free
• Egg-Free

Tags

• quick
• healthy
• comfort food
• savory
• classic
• budget-friendly

Ingredients

• 1 teaspoon vegetable oil
• 0.5 onion (medium, chopped)
• 1 teaspoon garlic (minced)
• 4 tablespoon flour
• 3 cup milk (non-fat)
• 2 teaspoon mustard
• 0.25 teaspoon thyme (dried)
• 0.25 teaspoon black pepper (to taste)
• 2 cup corn kernels (frozen)
• 4 tablespoon cheddar cheese (shredded, reduced fat, divided)

Instructions

1. Heat a large non-stick skillet over medium-high heat.
2. Add the vegetable oil and sauté the onion and garlic until golden, about 2 minutes.
3. Meanwhile, place the flour, milk, mustard, thyme, and black pepper in a small bowl and mix well.
4. Add the milk mixture to the skillet followed by the corn kernels; mix well until the mixture comes to a boil and thickens, for about 3 minutes.
5. Stir frequently to keep the mixture from burning.
6. Divide into four bowls and top each with 1 tablespoon of shredded cheddar cheese.

Nutrition (per serving)

• Calories: 206
• Protein: 12.1 g
• Carbohydrates: 32.8 g
• Fat: 4.1 g
• Fiber: 2.4 g
• Sodium: 161 mg
• Saturated Fat: 1.4 g
• Sugar: 15.3 g
• Cholesterol: 11 mg