Microwave Corn Chowder For 2 Food

CORN CHOWDER

Steps:

• Using a sharp knife, cut the kernels off the ears of corn and set aside, reserving the cobs. In a large saucepan, combine the cobs, 1 of the diced onions, and 8 cups water.
• Place over high heat to bring to a boil, then reduce heat to medium. Cover and cook for 20 minutes. Turn off heat and allow to steep for an additional 30 minutes.
• While the corncobs are steeping, place a large saucepan over medium-low heat, and add butter or olive oil. Add remaining diced onion and sauté until translucent and soft, about 20 minutes; do not allow to take on any color. Add corn kernels and sauté until slightly translucent, about 5 minutes. Remove from heat and set aside.
• When the stock has finished steeping, strain it, discarding the cobs and onions. Add 6 cups to the pot of corn kernels; discard any remaining stock or reserve for another use. Return to medium heat and simmer until the corn is soft, about 2 minutes. Add heavy cream, reduce heat to low, and cook for 15 minutes.
• Remove half the soup and allow to cool until no longer steaming when stirred. Hot soup cannot be puréed in a blender, because the aeration makes the top blow off, and the hot soup spews all over. Working in batches, purée the soup in a blender until kernels are partly broken, or smooth, depending on your preference, then return to pot, reheating gently if necessary. Season with salt and a few grinds of black pepper. Divide among four bowls, and garnish with micro greens.

CORN CHOWDER I

Steps:

• Boil potatoes in salted water until soft. Drain. Mash half of the potatoes and set aside.
• Fry the bacon until very crisp. Crumple the bacon and set aside.
• Fry the onion inn the bacon grease until translucent and soft.
• Dump the cooked onions into a large stockpot. Add the flour and heat until the mixture is bubbly and the flour is well dissolved. Add the milk and bring to a boil over medium-low heat, stirring frequently. You need to watch your pot pretty carefully while bringing to a boil and heating. The bottom tends to easily scorch. Once boiling add the salt, pepper, bacon, corn and all the potatoes. (If desired reserve some of the bacon for the garnish.)
• Heat soup until hot. Serve garnished with a dash of paprika, a sprinkling of cheddar cheese and some crumbled bacon.

CREAMY CORN & BACON CHOWDER FOR TWO

Steps:

• Brown bacon and add onions. Sautee until onions are soft and translucent.
• Drain excess fat.
• Add the next three ingrediants and reduce heat.
• Cover and simmer for 15 minutes or until potatoes are tender, stirring often to prevent sticking or burning.
• Add the sugar and season with salt and fresh black pepper to your liking.

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.