Kidney Bean And Corn Chowder Soup - cooking recipe

Ingredients

2 tsp. salad oil
1 onion, chopped
1 garlic clove, minced
1 (19 oz.) can kidney beans, drained
1 (15 to 17 oz.) can cream-style corn
1 (8 3/4 oz.) can whole kernel corn
2 c. skim milk
2 Tbsp. prepared yellow mustard
1/4 tsp. pepper

Preparation

In 5-quart saucepot over medium heat in hot oil, cook onion and garlic 5 minutes, stirring occasionally.
Add remaining ingredients; heat to boiling.
Reduce heat to low; cover and cook 15 minutes.
Makes 4 servings.
Each serving about 185 calories, 3 grams fat, 1 mg cholesterol and 575 mg sodium.