"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
½ c. water 1 c. sliced carrots 1 c. chopped celery 1 tsp. salt 1/8 tsp. pepper 2 c. diced potatoes 1 can (16 oz.) or 2 cups cream-style corn 1-1/2 c. milk 2/3 c. grated or cubed cheddar cheese 4 tsp. crumbled bacon, if desired
Put water, carrots, celery, salt and pepper in 3-qt. microwave safe casserole. Cover with a lid or vented plastic wrap. Microwave on 100% for 4 minutes. Stir. Add potatoes. Re-cover and microwave for 3 minutes. Stir. Re-cover and microwave for an additional 3 minutes. Stir in corn. Re-cover. Microwave for 1-1/2 minutes. Stir. Re-cover and microwave for 1-1/2 minutes. Add milk and cheese. Re-cover. Microwave for 2-1/2 minutes, stirring once until the soup is hot and cheese melts.
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