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Microwave Corn Chowder

 Microwave Corn Chowder
"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."
10 ServingsPrep/Total Time: 30 min.

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 King Arthur Unbleached 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.

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Microwave Corn Chowder (continued)

Directions (continued)

  • Yield: 10 servings (2-1/2 quarts).
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.