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."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
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.
FAMILY CHOWDER (MICROWAVE)
This soup is so yummy & much quicker to put together than stove-top soup. This one is even a hit with my 19 month old daughter & not much is these days. Real comfort food for a cold autumn or winters day!
Provided by Mandy
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place oil in a large microwave-safe dish. Microwave on high for 30 seconds.
- Add bacon, onion and garlic, cook for 1-2 minutes.
- Mix in vegetables, (except corn) and stock. Cook uncovered for 10 minutes Stir in corn.
- Blend flour with milk to a smooth paste. Stir into soup. Cook uncovered for 6-8 ins or until thickened.
- Stir in parsley & seasonings. Sprinkle with parmesan & serve with crusty bread.
- Optional - Swirl in cream before serving.
Nutrition Facts : Calories 385.1, Fat 18.7, SaturatedFat 6.4, Cholesterol 29.8, Sodium 607.1, Carbohydrate 47.6, Fiber 4.7, Sugar 7.3, Protein 10.4
EASY VELVEETA® MICROWAVE CORN CHOWDER
No available stovetop? No problem! You can make this easy, cheesy VELVEETA corn chowder in the microwave!
Provided by My Food and Family
Categories Home
Time 45m
Yield 10 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Microwave water in covered 2-qt. microwaveable casserole on HIGH 5 min. or until water comes to boil. Add potatoes, celery, carrots, onions and pepper; stir. Microwave, uncovered, 8 to 10 min. or until vegetables are crisp-tender.
- Microwave butter in large microwaveable bowl 1 min. or until melted. Add flour; stir until blended. Gradually stir in milk. Microwave 10 min. or until thickened, stirring after 5 min.
- Add VELVEETA, corn and potato mixture; stir. Microwave 5 min. or until heated through. Stir before serving.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 720 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 8 g, Protein 9 g
MICROWAVE CORN CHOWDER FOR 2
Make and share this Microwave Corn Chowder for 2 recipe from Food.com.
Provided by jrthrmn
Categories Chowders
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place potato, bacon and onion in 2-quart casserole; cover.
- Microwave at High 3 1/2 to 5 1/2 minutes, or until potatoes are fork-tender.
- Stir in flour.
- Mix in remaining ingredients.
- Microwave, uncovered, at High 5 to 8 minutes, or until heated and slightly thickened, stirring every 2 minutes during cooking.
Nutrition Facts : Calories 550.6, Fat 24.9, SaturatedFat 12, Cholesterol 68.9, Sodium 1607.2, Carbohydrate 65.4, Fiber 3.8, Sugar 5.8, Protein 20.3
MICROWAVE CLAM CHOWDER
From Turlock, California, Mary Jane Cantrell contends, "This tastes as good as chowder served at restaurants on Fisherman's Wharf in San Francisco."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings (1 quart).
Number Of Ingredients 10
Steps:
- In covered 2-qt. microwave-safe dish, cook bacon on high for 2-3 minutes or until crisp. Remove with slotted spoon to drain; set aside. Drain clam juice into the drippings. Stir in potatoes and onion. Cover and cook on high for 5-7 minutes or until potatoes are tender, stirring once or twice. Stir flour into 1/4 cup of milk; add to potato mixture. Stir in salt, pepper and remaining milk. Cover and cook on medium for 3-1/2 minutes, stirring once or twice. Let stand for 3-5 minutes. Stir in clams and butter. Garnish with bacon and parsley.
Nutrition Facts : Calories 279 calories, Fat 17g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 710mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 1g fiber), Protein 10g protein.
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