Microwave Potato Corn Chowder
Use a vegetable peeler to peel potatoes. Sprinkle raw potatoes with lemon juice or apple juice to keep them from browning. Store potatoes in a dark cool place to keep them from turning green.
Ingredients:
1/4 cup margarine or butter
1/4 cup all purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups milk
2 peeled and diced potatoes
1 can (16 ounce) corn - drained
Directions:
Melt margarine in glass bowl on HIGH for 30 to 50 seconds. Stir in flour, salt and pepper until smooth. Blend milk into flour-margarine mixture.
Cook on high for 6 to 8 minutes, until thickened, stirring well each minute. Set aside.
In a separate microwave safe bowl, cook 2 potatoes in 1 cup water. When potatoes are done add potatoes and cooking water to white sauce.
Stir in one 16-ounce can of corn. Cook 2 to 3 minutes or until steaming hot.
Note: Shredded cheese, crumbled bacon, chopped ham or onion may be added. Add clams for clam chowder
Serving Size: 1/4 cup. Yield: 4 servings.
Per Recipe: $1.92
Per Serving: $0.48
Per serving:
- Calories 350
- Total fat 13 grams
- Saturated fat 3 grams
- Cholesterol 10 milligrams
- Sodium 620 milligrams
- Protein: 9 grams