Serves 4
206 cal · 10 min
Ten Minute Corn Chowder
Recipe GLPRfbc5a111411aba
A quick and comforting corn chowder made with creamy non-fat milk, sweet corn kernels, and aromatic onion and garlic. Thickened with a simple flour-based roux and finished with a touch of cheddar cheese, this soup comes together in just ten minutes for a satisfying meal.
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Ingredients
1 teaspoon vegetable oil
½ medium medium onion, chopped
1 teaspoon garlic, minced
4 tablespoons all-purpose flour
3 cups non-fat milk
2 teaspoons mustard
¼ teaspoon dried thyme
black pepper, to taste
2 cups frozen corn kernels
4 tablespoons reduced-fat cheddar cheese, shredded
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Heat a large non-stick skillet over medium-high heat until it is hot.
Add the vegetable oil to the hot skillet, then add the chopped onion and minced garlic. Sauté for about 2 minutes, stirring occasionally, until the onion becomes golden and fragrant.
While the onion and garlic cook, whisk together the flour, non-fat milk, mustard, dried thyme, and black pepper in a small bowl until smooth and well combined.
Pour the milk mixture into the skillet with the cooked onion and garlic, stirring constantly to combine. Add the frozen corn kernels and stir well.
Bring the mixture to a gentle boil over medium-high heat, stirring frequently to prevent sticking and burning. Continue cooking for about 3 minutes, stirring regularly, until the soup thickens and reaches a smooth consistency.
Divide the hot chowder evenly among four serving bowls. Top each bowl with 1 tablespoon of shredded cheddar cheese and serve immediately.
