Microwave Potato Corn Chowder

20 min · Serves 4

Based on a recipe from Montana State University Extension Service Nutrition Education Program, via USDA MyPlate Kitchen

What goes in

• ¼ cupmargarine
• ¼ cupall-purpose flour
• 1.2 mlsalt
• 0.6 mlblack pepper
• 2 cups1% milk
• 2potatoes, peeled and diced
• 1 canlow-sodium canned corn, drained

How to cook it

1. Melt the margarine in a glass bowl in the microwave on high for 30 to 50 seconds.
2. Whisk in the flour, salt, and pepper until the mixture is smooth.
3. Gradually stir the milk into the flour mixture until well combined.
4. Microwave the mixture on high for 6 to 8 minutes, stirring every minute, until it thickens; set aside.
5. In a separate microwave-safe bowl, combine the diced potatoes with 1 cup of water and cook until tender.
6. Add the cooked potatoes and their cooking liquid into the prepared white sauce.
7. Stir in the drained corn and microwave for 2 to 3 minutes until the soup is steaming hot.

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