Family Chowder Microwave Food

EASY VELVEETA® MICROWAVE CORN CHOWDER

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.

MICROWAVE CLAM CHOWDER

Steps:

• In covered 2-qt. microwave-safe dish, cook bacon on high for 2-3 minutes or until crisp. Remove with slotted spoon to drain; set aside. Drain clam juice into the drippings. Stir in potatoes and onion. Cover and cook on high for 5-7 minutes or until potatoes are tender, stirring once or twice. Stir flour into 1/4 cup of milk; add to potato mixture. Stir in salt, pepper and remaining milk. Cover and cook on medium for 3-1/2 minutes, stirring once or twice. Let stand for 3-5 minutes. Stir in clams and butter. Garnish with bacon and parsley.

MICROWAVE CORN CHOWDER FOR 2

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.

BACON AND CORN CHOWDER

Steps:

• 1 Microwave bacon on high for 1 1/2 minutes. Set aside.2 Place onion, potato and capsicum in a microwave-proof bowl with oil. Cover and cook on high for 5 minutes, stirring once, or until vegetables are tender.3 Stir in flour and cook on high for 1 minute. Gradually add stock, stirring all the time. Add corn and cook for 6 minutes on high, stirring twice.4 Purée if desired then return to microwave-proof bowl. Add chopped bacon and milk. Cook for 4 minutes or until hot. Season and serve.NOTE: All timings are guidelines only as individual microwaves will vary slightly.

INSTANT POT CLAM CHOWDER

Steps:

• Rotate your instant saucepan to sauté, heat the oil and cook the bacon in batches until crisp. Withdraw and reserve.
• Cook the chopped onion for about a minute and the garlic for about 30 seconds.
• Add clams with juice to the pot. Add the bacon to the pot with all the other ingredients except sour cream, cream and cornstarch.
• Cover and adjust to manual pressure / high pressure for 10 minutes, until potatoes are tender. Allow natural pressure release.
• Turn the pot back to stir fry. In a separate cup, mix cream and cornstarch until smooth and add to Instant Pot.
• Add sour cream to the pot and stir to combine.
• Use a potato masher to puree the potatoes in the soup, leaving some lumps. Let simmer for a few minutes.
• Turn off, garnish with bacon and green onion, and serve hot.

NEW ENGLAND CLAM CHOWDER

Steps:

• Cook and stir bacon in Dutch oven over medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. dripping from pan.
• Add yellow onions, celery and thyme to reserved bacon drippings; cook and stir 5 min. or until crisp-tender. Add potatoes, water and 2 Tbsp. bacon; stir. Bring to boil, stirring occasionally. Simmer over medium-low heat 15 to 20 min. or just until potatoes are tender, stirring occasionally.
• Microwave milk and cream cheese in microwaveable bowl on HIGH 1-1/2 min. or until milk is heated through. Whisk until cream cheese is completely melted and sauce is well blended. Add to potato mixture; stir.
• Stir in clams; cook 2 min. or until heated through, stirring frequently. (Do not let chowder come to boil.) Remove pan from heat.
• Top with green onions and remaining bacon.

PUMPKIN BACON CHOWDER

Steps:

• 1. Cut up bacon (scissors are easiest). Fry in a large soup pot until crispy. Remove bacon from pan, but leave oil.
• 2. Chop onion and fry in bacon oil until soft.
• 3. Precook potato in microwave or stove top.
• 4. Add pumpkin, potato, corn, milk and mushroom soup to pot and heat through. Add more milk if you like thinner soup.
• 5. Serve and sprinkle bowls with fried bacon.