Adaptable Corn Chowder

November 4, 2010

I make a great corn and potato soup that takes at least 4 hours in the crockpot- in addition to peeling,chopping and all the other prep that goes with it – it’s a very tasty labor of love that’s a pain in the … to make.My daughter asked for some one day and I was just not in the mood,nor did I have the time to go through the “process”. So I came up with this cheater’s version. Ready in an hour and like most soups, sauces and stews even better the next day- if there is any left! (I rarely use the microwave  for cooking.However this and a few other recipes will not burn or require  the stirring  that it does on the stove when made in the mic.)Ingredient friendly- you can add chicken or clams to make a non vegetarian version.

  • 2 cans potatoes,drained and rinsed

  • 2 cans cream of corn

  • 1 C. vegetable broth

  • 2 small cans evaporated milk(you can use regular milk- evap. will make it thicker)

  • dill (I use at least 2 T. dried-if you don’t like dill- basil works)

  • 1/2 t. cayenne (optional)

    shredded Monteray Jack or Cheddar cheese to top

  • Variation”

  • 2 small sweet potatoes, peeled ,steamed in microwave whole for 3 minutes and then diced (optional)

  • another 1/2 C. broth or water if you add sweet potatoes

Mix ingredients together in a microwave 3 qt. sauce pan,except cheese. My version contains the sweet potatoes,so add them  now too if you are using them.Microwave on medium high for 10 minutes.Stir.Then microwave on medium 45 minutes.Take about 2/3 of it and puree in the blender or processor.Take out less if you like it chunkier.Add cubed cooked chicken, or clams at this point if unlike my house- you are not accomodating a vegetarian!Top with shredded cheese and serve.


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