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Ingredients
| water: 2 cups |
| russet potatoes (diced): 2 cups (peeled and diced) |
| carrots (sliced): 1/2 cup |
| celery (thinly sliced): 1/2 cup |
| onions (chopped): 1/4 cup |
| salt: 1 tsp |
| black pepper: 1/4 tsp |
| salted butter: 1/4 cup (or margarine) |
| all-purpose flour (unsifted): 1/4 cup |
| 2% milk: 2 cups |
| cheddar cheese (shredded): 3 cups |
| canned yellow sweet creamed corn: 2 14.75oz cans |
Microwave Corn Chowder
Credit: AllRecipes
User rating:
"'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.'"
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Prep Time
30 min -
Cook Time
min -
Servings
10 serving(s)
Tags
Directions
- Place water in a 2-qt. microwave-safe dish; cover and heat until boiling. Add potatoes, carrots, celery, onion, salt and pepper. Cook, uncovered, on high for 8-10 minutes or until vegetables are crisp-tender; set aside (do not drain).
- Meanwhile, in a 3-qt. dish, microwave butter on high for 50-60 seconds or until melted. Stir in flour until smooth. Gradually stir in milk. Cook, uncovered, on high for 6-7 minutes or until thickened, stirring every 2 minutes. Add the cheese. Heat for 1 to 1-1/2 minutes or until the cheese is melted. Stir in the corn and reserved vegetables. Cook on high for 2-3 minutes or until heated through.