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Microwave Corn Chowder

Total Time

Prep/Total Time: 30 min.


10 servings (2-1/2 quarts)

"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."


  • 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 all-purpose flour
  • 2 cups whole milk
  • 3 cups shredded cheddar cheese
  • 2 cans (14-3/4 ounces each) cream-style corn


  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.

Nutrition Facts

1 cup: 264 calories, 16g fat (11g saturated fat), 55mg cholesterol, 638mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 11g protein.

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