Microwave Corn Chowder Soup Recipe

Microwave Corn Chowder Soup Recipe


* 2 cups water
* 2 cups diced peeled potatoes
* 1/2 cup sliced carrots
* 1/2 cup sliced celery
* 1/4 cup chopped onion
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 cup butter or margarine
* 1/4 cup all-purpose flour
* 2 cups milk
* 3 cups shredded Cheddar cheese
* 2 (14.75 ounce) cans cream-style corn


1. 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).
2. 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.

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