• 4 tablespoon(s) margarine or butter
• 1 green onion, chopped
• 1/4 cup(s) all-purpose flour
• 1/2 teaspoon(s) dry mustard
• 1/2 teaspoon(s) salt
• 3/4 cup(s) milk
• 2 ounce(s) Monterey Jack cheese with jalapeño chiles, shredded (1/2 cup)
• 1 can(s) (8 1/2-ounce) cream-style corn
• 4 large eggs, separated
• 1 large egg white (optional)
• 1/2 teaspoon(s) cream of tartar

Directions

1. In 3-quart saucepan, melt margarine over medium heat. Add green onion, cook until tender. Stir in flour, mustard, and salt, cook, stirring, 1 minute. Gradually whisk in milk, cook, whisking constantly, until mixture thickens and boils.
2. Stir in cheese and corn until cheese melts. Remove from heat.
3. Preheat oven to 350 degrees F. Grease 1 1/2-quart soufflé dish. Follow directions in Steps 4 and 5 of our Crab Soufflé recipe.