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Microwave Corn Chowder Recipe

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This recipe for Microwave Corn Chowder, by , is from Cooking from the Hart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracey Hart
Added: Friday, May 2, 2008


2 c. water
2 c. diced and peeled potatoes
1/2 c. sliced carrots
1/2 c. sliced celery
1/4 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter or margarine
1/4 c. all-purpose flour
2 c. milk
3 c. shredded cheddar cheese
2 cans (14 3/4 oz.) cream-style corn

Place water in a 2 qt. microwave-safe dish; cover and heat until boiling. Add potatoes, carrots, celery, onion, salt, pepper. Cook, uncovered, on high for 8 - 10 minutes or until vegetables are crisp-tender; set aside (do not drain). 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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