Family Chowder Microwave Recipes

MICROWAVE CORN CHOWDER FOR 2

Microwave Corn Chowder for 2 image

Make and share this Microwave Corn Chowder for 2 recipe from Food.com.

Provided by jrthrmn

Categories Chowders

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 medium red potatoes, peeled and cut into 1/2 inch cubes (about 3/4 cup)
2 slices bacon, cut into 1/2 inch pieces
1/4 cup chopped onion
2 tablespoons all-purpose flour
1 (13 ounce) can evaporated milk (or 1 1/2 cups half and half)
1 (8 1/2 ounce) can cream-style corn
3/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 550.6, Fat 24.9, SaturatedFat 12, Cholesterol 68.9, Sodium 1607.2, Carbohydrate 65.4, Fiber 3.8, Sugar 5.8, Protein 20.3

EASY VELVEETA® MICROWAVE CORN CHOWDER

Easy VELVEETA® Microwave Corn Chowder image

No available stovetop? No problem! You can make this easy, cheesy VELVEETA corn chowder in the microwave!

Provided by My Food and Family

Categories Home

Time 45m

Yield 10 servings, 1 cup each

Number Of Ingredients 11

Ingredients

2 cups water
1 lb. red potatoes (about 3), peeled, cut into 1-inch pieces
1 stalk celery, sliced
1 carrot, peeled, sliced
1/4 cup chopped onions
1/4 tsp. pepper
1/4 cup butter
1/4 cup flour
2 cups milk
1 lb. (16 oz.) Jalapeno VELVEETA, cut into 1/2-inch cubes
2 cans (14.75 oz. each) cream-style corn

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.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 720 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 8 g, Protein 9 g

MICROWAVE BAKED POTATO CHOWDER

Microwave Baked Potato Chowder image

Easy, Hearty and oh so good!

Provided by Nan Richardson

Categories Cream Soups

Time 45m

Number Of Ingredients 12

Ingredients

3 large baking potatoes
3 1/2 c milk, whole or 2% is best devided
4 oz cream cheese
2 Tbsp butter
2 green onions with tops chopped
4 oz sharp white or yellow chedder cheese, grated
pinch salt to taste
pinch black pepper to taste
toppings
broccoli florets steamed and chopped (optional)
sour cream (optional)
bacon, cooked and cut into pieces (optional)

Steps:

1. Slice potatoes in half lengthwise; place in large MICROWAVE SAFE baking dish. Pour 1/2 cup of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baking dish from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove from microwave. Coarsely mash potatoes, set aside.
2. Meanwhile, whisk cream cheese until smooth. Slowly add remaining 3 cups milk, whisking until smooth. Add cream cheese mixture and butter to baking dish. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot.
3. Slice green onions. Carefully remove baking dish from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix until cheese is melted. Serve with toppings, if desired.

FAVORITE FISH CHOWDER

Favorite Fish Chowder image

Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this fish chowder. When meat rationing came along in World War II, fish chowder again became a staple in our household. -Fran Gustafson, Bethesda, Maryland

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 16 servings (4 quarts).

Number Of Ingredients 11

Ingredients

1 large onion, chopped
1/2 cup butter, cubed
4 cups water
6 cups cubed peeled potatoes
2 pounds cod fillets, cut into large chunks
3 tablespoons lemon juice
2 cups milk
2 cans (12 ounces each) evaporated milk
2-1/2 teaspoons salt
2 teaspoons pepper
Minced fresh parsley

Steps:

In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley.

Nutrition Facts : Calories 192 calories, Fat 8g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 496mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.

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