This is the only way I make corn chowder. It doesn't leave that awful skum around the pot like cooking it on the stove does, that you almost have to sandblast off. The bacon gives a wonderful flavour, and the two kinds of corn a nice consistency.
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Units: US | Metric
- 1In a 2-quart microwave safe casserole, place onion in the centre with bacon around the edges.
- 2Cover and cook at 100% power for 3 minutes, until onion is tender, stirring once.
- 3Arrange potatoes on top of bacon and onions.
- 4Cover and cook at 100% power for 6 minutes, stirring twice, until potatoes are tender.
- 5Let stand, still covered, for 3 minutes.
- 6Stir in corn kernels, cream-style corn, and the milk.
- 7Add salt and pepper, to taste.
- 8Heat at 100% power for 3-4 minutes, or until hot, stirring occasionally.
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Nutritional Facts for Corn and Potato Chowder
Serving Size: 1 (442 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 275.6
- Calories from Fat 48
- Total Fat 5.4 g
- Saturated Fat 2.9 g
- Cholesterol 17.0 mg
- Sodium 450.3 mg
- Total Carbohydrate 53.3 g
- Dietary Fiber 4.2 g
- Sugars 5.3 g
- Protein 9.2 g