Serves 4
308 cal · 30 min
Microwave Potato Corn Chowder
Recipe GLPR4e2ab915816e19
A creamy, comforting soup made entirely in the microwave with tender potatoes, sweet corn, and a rich flour-based white sauce. Ready in about 20 minutes with minimal effort.
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Ingredients
¼ cup Margarine (or butter)
¼ cup All-purpose flour
¼ teaspoon Salt
⅛ teaspoon Black pepper
1% low-fat milk
2 Potatoes, peeled and diced
1 cup Water
16 ounces Low-sodium corn, drained
Directions
Wash your hands thoroughly with soap and water before beginning.
Place the margarine in a microwave-safe glass bowl and heat on HIGH power for 30 to 50 seconds, until completely melted.
Stir the flour, salt, and black pepper into the melted margarine until a smooth paste forms.
Gradually blend the milk into the flour and margarine mixture, stirring well to avoid lumps.
Microwave the mixture on HIGH power for 6 to 8 minutes, stirring thoroughly every minute, until the sauce thickens. Set aside.
In a separate microwave-safe bowl, combine the diced potatoes and water. Microwave on HIGH power until the potatoes are tender, approximately 8 to 10 minutes.
Add the cooked potatoes and their cooking water to the white sauce and stir well to combine.
Stir in the drained corn.
Microwave the chowder on HIGH power for 2 to 3 minutes, stirring once halfway through, until the soup is steaming hot throughout. Serve immediately.
