Corn Chowder
- Total Time
- 32 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound baking potatoes, peeled and cut in ⅓-inch dice
- 1medium red bell pepper, cored, de-ribbed and cut in ¼-inch dice
- 1medium green bell pepper, cored, de-ribbed and cut in ¼-inch dice
- 1small onion, chopped
- 1cup water
- 4ears corn, kernels removed from cob (2 cups), cooked
- 4scallions, white and green parts, trimmed and thinly sliced
- 2stalks celery, peeled and thinly sliced
- 1½cups milk
- ½cup heavy cream
- 1tablespoon kosher salt
- 3drops hot red pepper sauce
- Freshly ground pepper to taste
- 2tablespoons unsalted butter, optional
Nutritional analysis per serving (6 servings)
278 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 7 grams protein; 799 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place potatoes, peppers, onion and water in a 5-quart casserole dish with a tightly fitting lid. Cook, covered, at 100 percent power in a high-power oven for 12 minutes.
- Step 2
Stir in corn, scallions, celery, milk and cream. Cook, covered, for 9 minutes.
- Step 3
Remove from oven. Stir in salt, pepper sauce and black pepper. Cool slightly before serving. Stir in butter if desired.
Private Notes
Comments
What exactly does 100 percent in a high powered over mean?
In a microwave oven. Ms Kafka has written several excellent microwave cookbooks.
Just below the recipe title is reference to Microwave Cooking. Therefore, cook on high (full power).
I followed the recipe as listed but used my Instapot pressure cooker setting instead of a microwave oven. It worked, but I'd recommend adding the peppers and onion in with the celery step so they stay a bit firmer. I also think bacon would be a great addition... but when is it not!?!
Made this tonight with the following modifications because I prefer a stove top prep: For Step 1: Cooked onion, pepper and potatoes in 3 T olive oil over low heat for 5-8 minutes, then added 1 1/2 c water, covered pot and cooked for 5 minutes more. Then I completed recipe as written but cooked on stove top and used 1 1/2 c 2% milk (because that's what I had on hand) in place of milk and cream. A delish chunky soup. Garnished with crumbled bacon. Divine!
Nate, recipe says “Microwave Cooking” just above Ingredients. Use a 1200 watt microwave oven (or higher), not one of those 700 watt models.