MICROWAVE CORN CHOWDER

Microwave Corn Chowder image

"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."

Provided by Taste of Home

Categories Lunch

Time 30m

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

Number Of Ingredients 12

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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 whole milk
3 cups shredded cheddar cheese
2 cans (14-3/4 ounces each) cream-style corn

Steps:

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.

Nutrition Facts : Calories 264 calories, Fat 16g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 638mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.