This is a good quick and easy entrée. Serve it with hot corn bread and a side salad.
Ruth's Corn and Bean Chowder
1 onion, chopped
1 clove garlic, minced
1 can of red kidney beans, drained
1 can cream style corn
1 can whole kernal corn
2 T prepared yellow mustard
salt and coarse-ground pepper to taste
1/2 c no-fat sour cream
1. Sauté the garlic and onion until onion is soft.
2. Add remaining ingredients except the sour cream..
3. Bring to a boil, cover, and simmer for 15 minutes.
4. Stir in the sour cream and serve.
