MICROWAVE CORN CHOWDER FOR 2
Make and share this Microwave Corn Chowder for 2 recipe from Food.com.
Provided by jrthrmn
Categories Chowders
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place potato, bacon and onion in 2-quart casserole; cover.
- Microwave at High 3 1/2 to 5 1/2 minutes, or until potatoes are fork-tender.
- Stir in flour.
- Mix in remaining ingredients.
- Microwave, uncovered, at High 5 to 8 minutes, or until heated and slightly thickened, stirring every 2 minutes during cooking.
Nutrition Facts : Calories 550.6, Fat 24.9, SaturatedFat 12, Cholesterol 68.9, Sodium 1607.2, Carbohydrate 65.4, Fiber 3.8, Sugar 5.8, Protein 20.3
SOUTHWESTERN CORN SOUP RECIPE
Smell the wonderful aroma of this Southwestern Corn Soup Recipe cooking on the stove! You'll love that our corn soup recipe is super thick and creamy.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 6 servings, 3/4 cup each.
Number Of Ingredients 7
Steps:
- Cook and stir peppers in butter in medium saucepan on medium heat 3 to 5 min. or until crisp-tender.
- Add cream cheese; cook on low heat 3 to 5 min. until melted, stirring frequently. Stir in VELVEETA, corn and milk; cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.
- Serve topped with chips.
Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 60 mg, Sodium 820 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 12 g, Protein 12 g
EASY VELVEETA® MICROWAVE CORN CHOWDER
No available stovetop? No problem! You can make this easy, cheesy VELVEETA corn chowder in the microwave!
Provided by My Food and Family
Categories Home
Time 45m
Yield 10 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Microwave water in covered 2-qt. microwaveable casserole on HIGH 5 min. or until water comes to boil. Add potatoes, celery, carrots, onions and pepper; stir. Microwave, uncovered, 8 to 10 min. or until vegetables are crisp-tender.
- Microwave butter in large microwaveable bowl 1 min. or until melted. Add flour; stir until blended. Gradually stir in milk. Microwave 10 min. or until thickened, stirring after 5 min.
- Add VELVEETA, corn and potato mixture; stir. Microwave 5 min. or until heated through. Stir before serving.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 720 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 8 g, Protein 9 g
CHEESY CORN CHOWDER
I've had this chowder recipe for 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot-enough for seconds! -Lola Comer, Marysville, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.
Nutrition Facts : Calories 282 calories, Fat 16g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 644mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.
CHEESY CHICKEN AND CORN CHOWDER
Rich and delicious--especially on a cold winters day! This goes great with my Recipe #125510 or my Recipe #44959 that are in my published recipes.
Provided by Donna Luckadoo
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Thaw frozen dorn.
- Dice or shred the cooked chicken.
- Dice the Velveeta cheese and pour the chicken broth over the cubes.
- Next melt the mixture in the microwave, stirring ever 45 to 60 seconds until its completely melted.
- Using a nonstick stock pot, mix all the liquid ingredients (do not add any water to the condensed soup) and using low heat bring to a simmer.
- Next add the rest of the ingredients and continue to cook on low until thoroughly heated.
- CAUTION: Keep a watchful eye on this for it will stick and or scorch if heated to fast or on too high a temperature.
- This goes great with my Recipe #125510 or my Recipe #44959 that are in my published recipes. Enjoy!
Nutrition Facts : Calories 475, Fat 25.7, SaturatedFat 13.2, Cholesterol 71.1, Sodium 2496.3, Carbohydrate 45.6, Fiber 2.9, Sugar 8.5, Protein 20.2
CHEESY VEGETABLE CHOWDER
If you love cheese and you love vegetables, you'll love this soup!
Provided by CANDICEC56
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 32
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
- Stir in corn, peas and green beans and continue to cook on low heat.
- Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 21.2 g, Cholesterol 21 mg, Fat 7.4 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 810.3 mg, Sugar 5.1 g
SOUTHWESTERN CORN CHOWDER
Delicous and quick to make. Better flavor than expected from a recipe made of convience foods. Clipped from the Grand Rapids (Michigan)Press.
Provided by DJM70
Categories Chowders
Time 35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a medium stockpot, melt the butter, and then sauté the chopped onion.
- Add the chicken broth and milk, then the potatoes.
- Bring to a boil, turn heat to low and simmer until potatoes are tender.
- Stir in the cheese, both corns, salsa and black beans.
- Heat over low heat until serving temperature.
- Stir occasionally so soup does not scorch.
- Top each bowl with the crushed con chips and chilies.
Nutrition Facts : Calories 489.8, Fat 19.6, SaturatedFat 11.8, Cholesterol 62.1, Sodium 1449.9, Carbohydrate 60.7, Fiber 8.9, Sugar 8.1, Protein 22.2
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