Microwave Corn Chowder Recipes

CORN CHOWDER I

Steps:

• Boil potatoes in salted water until soft. Drain. Mash half of the potatoes and set aside.
• Fry the bacon until very crisp. Crumple the bacon and set aside.
• Fry the onion inn the bacon grease until translucent and soft.
• Dump the cooked onions into a large stockpot. Add the flour and heat until the mixture is bubbly and the flour is well dissolved. Add the milk and bring to a boil over medium-low heat, stirring frequently. You need to watch your pot pretty carefully while bringing to a boil and heating. The bottom tends to easily scorch. Once boiling add the salt, pepper, bacon, corn and all the potatoes. (If desired reserve some of the bacon for the garnish.)
• Heat soup until hot. Serve garnished with a dash of paprika, a sprinkling of cheddar cheese and some crumbled bacon.

MICROWAVE CORN CHOWDER

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.

MICROWAVE CORN CHOWDER FOR 2

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.

MICROWAVE CORN ON THE COB

Steps:

• Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!

EASY VELVEETA® MICROWAVE CORN CHOWDER

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.

FRESH CORN CHOWDER RECIPE BY TASTY

Steps:

• Combine oil, garlic, and onion, salt, and pepper in a large pot over medium heat for 3 minutes.
• Add red pepper, potato, and corn. Stir for another 2 or 3 minutes.
• Add vegetable broth, water, thyme, paprika, and bay leaf. Stir.
• Bring to a boil, place the lid on the pot, and simmer for 10 minutes.
• Add milk or milk alternative, and stir. Remove bay leaf.
• Allow to cool a little before serving.
• Enjoy!

MICROWAVE CLAM CHOWDER

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.