Ingredients:
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 5 Tablespoons all-purpose flour
- 2 teaspoons dry mustard
- Black pepper to taste
- 5 Tablespoons reduced-fat, shredded cheddar cheese
- 1 cup chopped onion
- 2 cups frozen corn
- 4 cups skim milk
- 1/4 teaspoon dried thyme
- 4 cups diced potatoes
Directions:
- In a non-stick skillet over medium high heat, sauté onion and garlic in oil until golden brown, about 2-3 minutes. In a bowl, combine milk, flour, mustard, and thyme; mix well. Add potatoes and corn to the skillet, then the milk mixture and black pepper. Stir until mixture comes to a boil and thickens. Reduce the heat to a simmer and cook until the potatoes are tender, about 10-15 minutes. Stir frequently to keep the mixture from burning. Divide soup into 4 bowls topping each with about 1 Tablespoon of shredded cheese.
