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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I used to cook for a tearoom, and this rich, sunny-colored chowder was a customer favorite, reports Isabel Kublik of Saskatoon, Saskatchewan. It's a snap to make in the microwave because there's no scorching. Ingredients:
2 cups water |
2 cups cubed peeled potatoes |
1/2 cup sliced fresh carrots |
1/2 cup sliced celery |
1/4 cup chopped onion |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
2 cups milk |
3 cups (12 ounces) shredded cheddar cheese |
2 cans (14-3/4 ounces each) cream-style corn |
Directions:
1. Place the potatoes, carrots, celery, onion, salt and pepper in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are crisp-tender; set aside (do not drain).
2. Meanwhile, in a 3-qt. dish, microwave butter on high for 40-60 seconds or until melted. Stir in flour until smooth. Gradually stir in milk. Cook, uncovered, on high for 4-5 minutes or until thickened, stirring every 2 minutes. Add the cheese. Heat for 30-60 seconds or until the cheese is melted. Stir in corn and vegetable mixture. Cook on high for 1-1/2-3 minutes or until heated through. Yield: 10 servings (2-1/2 quarts).
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