Microwave Corn Chowder Recipe

3.5 2 2
Microwave Corn Chowder Recipe
Microwave Corn Chowder Recipe photo by Taste of Home
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Microwave Corn Chowder Recipe

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3.5 2 2
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"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."
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/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 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.
Originally published as Microwave Corn Chowder in Quick Cooking November/December 1999, p51

Nutritional Facts

1 cup: 264 calories, 16g fat (11g saturated fat), 55mg cholesterol, 638mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 11g protein.

  • 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
  1. 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).
  2. 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.
Originally published as Microwave Corn Chowder in Quick Cooking November/December 1999, p51

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Reviews forMicrowave Corn Chowder

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cindyrodri User ID: 5382475 71266
Reviewed Apr. 1, 2012

"I have been making this recipe for years. Not only is it good it is economical to make. This is one of my 9 year olds favorite things to eat!"

MY REVIEW
Maximillian User ID: 2576532 73327
Reviewed Dec. 13, 2009

"This is excellent. I often make it for church functions."

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