lunch
Microwave Potato Corn Chowder
Ingredients, directions and serving information for Microwave Potato Corn Chowder.
Original recipe text is provided in English.
Servings: 4
Total time: 30 min
Ingredients
- 1/4 cup margarine
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups 1% low-fat milk
- 2 potatoes, peeled and diced
- 1 cup water
- 1 can (16 ounces) low-sodium corn, drained
Instructions
- Wash hands with soap and water.
- Melt margarine in glass bowl on HIGH for 30 to 50 seconds.
- Stir in flour, salt and pepper until smooth.
- Blend milk into flour-margarine mixture.
- Cook on HIGH for 6 to 8 minutes, until thickened, stirring well each minute. Set aside.
- In a separate microwave safe bowl, cook 2 potatoes in 1 cup water. When potatoes are done add potatoes and cooking water to white sauce.
- Stir in one 16 ounce can of corn. Cook 2 to 3 minutes or until steaming hot.
Source-reported nutrition per serving
serving Size1/4 of recipe
calories308 calories
protein9g
carbohydrate47g
fat11g
saturated Fat3g
fiber4g
sugar12g
sodium315mg
cholesterol6mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
