Corn and Potato Chowder

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.

• Ready In: 26 mins
• Serves: 4

Ingredients

• 1⁄4 cup onion, finely chopped
• 1⁄2 cup bacon, finely diced
• 2  cups potatoes, diced 1/4 inch pieces
• 1 (19 ounce) can  cream-style corn
• 1  cup frozen corn kernels
• 2  cups milk
•  salt and pepper

Directions

1. In a 2-quart microwave safe casserole, place onion in the centre with bacon around the edges.
2. Cover and cook at 100% power for 3 minutes, until onion is tender, stirring once.
3. Arrange potatoes on top of bacon and onions.
4. Cover and cook at 100% power for 6 minutes, stirring twice, until potatoes are tender.
5. Let stand, still covered, for 3 minutes.
6. Stir in corn kernels, cream-style corn, and the milk.
7. Add salt and pepper, to taste.
8. Heat at 100% power for 3-4 minutes, or until hot, stirring occasionally.