| Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4 Ingredients 1 teaspoon oil 1/2 onion, chopped 1 teaspoon minced garlic 4 tablespoons all purpose flour 3 cups skim milk 2 teaspoons prepared mustard 1/4 teaspoon dried thyme 1/4 teaspoon black pepper, to taste 2 cups frozen corn kernels 4 tablespoons cheddar cheese, reduced fat, shredded
Preparation - Heat a large non-stick skillet over medium high heat. Add the oil and saute the onion and garlic until golden, about 2 minutes. Meanwhile, place the milk, flour, mustard and seasonings in a small bowl and mix well.
- Add the milk mixture to the skillet followed by the corn; mix well until the mixture comes to a boil and thickens, about 3 minutes. Stir frequently to keep the mixture from burning.
- Divide chowder into four serving bowls and top each with 1 tablespoon of shredded cheese. Serve immediately.
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