Microwave Corn Chowder Recipe

Microwave Corn Chowder Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

"I used to cook for a tearoom, and this rich, sunny-colored chowder was a customer favorite," reports Isabel Kublik of Saskatoon, Saskatchewan. "It's a snap to make in the microwave because there's no scorching."

This recipe is:

Quick

[X]

Rate Microwave Corn Chowder Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Microwave Corn Chowder Recipe

Prep/Total Time: 30 min.

Yield: 10 Servings

30 30

Ingredients

2 cups water
2 cups cubed peeled potatoes
1/2 cup sliced fresh carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups milk
3 cups (12 ounces) shredded cheddar cheese
2 cans (14-3/4 ounces each) cream-style corn

Directions

Place the potatoes, carrots, celery, onion, salt and pepper in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are crisp-tender; set aside (do not drain).
Meanwhile, in a 3-qt. dish, microwave butter on high for 40-60 seconds or until melted. Stir in flour until smooth. Gradually stir in milk. Cook, uncovered, on high for 4-5 minutes or until thickened, stirring every 2 minutes. Add the cheese. Heat for 30-60 seconds or until the cheese is melted. Stir in corn and vegetable mixture. Cook on high for 1-1/2-3 minutes or until heated through. Yield: 10 servings (2-1/2 quarts).

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 cup) equals 264 calories, 16 g fat (11 g saturated fat), 55 mg cholesterol, 638 mg sodium, 21 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Microwave Corn Chowder in Quick Cooking November/December 1999, p51