Microwave Corn Chowder

By Addie

"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."

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

Preparation

Step 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).

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.
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REVIEWS;

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!

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