Eat Without

Ten Minute Corn Chowder

Source: Cooking Demo II Food and Health Communications, Inc.

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

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

Makes
4 servings

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. Add the oil and sauté the onion and garlic until golden, about 2 minutes.
  3. Meanwhile, place the flour, milk, mustard, and seasonings in a small bowl and mix well.
  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. Divide into four bowls and top each with 1 tablespoon of shredded cheese.

Notes

Learn more about: Onion Garlic Herbs Corn

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.