Microwave Convection Cooking - www.MicrowaveConnect.com

This chowder is easily made with refrigerated or frozen shredded potato. Serve for a light lunch or supper.

CHEDDAR CORN CHOWDER

3 slices bacon
1 small onion, chopped
2 cups refrigerated or frozen shredded potato (hash browns type)

1 1/2 cups frozen cut corn

1 can (10 3/4-oz.) condensed Cheddar cheese soup

1 tablespoon flour
2 cups milk

1/8 teaspoon pepper
1 tablespoon chopped chives

1. MICROWAVE (100%) bacon loosely covered in 2-quart microwave-safe casserole 2 to 3 minutes or until crisp. Remove bacon; set aside. Discard all but 1 tablespoon drippings. Add onion and potato to drippings; cover tightly.

2. MICROWAVE (100%) 5 to 6 minutes or until onion is tender, stirring once. Stir in corn, soup and flour. Gradually stir in milk; add pepper.

3. MICROWAVE (100%) , uncovered, 8 to 9 minutes or until mixture boils and thickens slightly, stirring several times. Crumble cooked bacon into soup. Stir in chives.

About 5 Servings

TIPS · Leftovers are great reheated.
>Frozen chopped onion (about 1/4 cup) can be used.

>If using precooked bacon, cook potato in 1 tablespoon drippings, oil or butter.

>Sliced green onion tops can be used for chives.

Nutrition Info/Serving: 294 calories, 9 g protein, 31 g carbohydrate, 9 g fat, 17 mg cholesterol, 759 mg sodium, 2.7 g dietary fiber.