Ten Minute Corn Chowder

• 1 tspvegetable oil, or oil of your choice
• 1/2 yellow onion, chopped
• 1 tspgarlic, minced
• 1/4 cupall-purpose flour
• 3 cupsmilk
• 2 tspyellow mustard
• 1/4 tspdried thyme, dried
• to taste black pepper, to taste
• 2 cupscorn, frozen
• 1/4 cupcheddar cheese, shredded, reduced fat - divided

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

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

3. 3

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

4. 4

   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.

5. 5

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