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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 4 |
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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. 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.
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