Microwave Corn Chowder

• 2 cups water
• 2 cups cubed peeled potatoes
• 1/2 cup sliced fresh carrots
• 1/2 cup sliced celery
• 1/4 cup chopped onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 3 cups shredded cheddar cheese
• 2 cans (14-3/4 ounces each) cream-style corn

1. Place the potatoes, carrots, celery, onion, salt and pepper in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are crisp-tender; set aside (do not drain).
2. Meanwhile, in a 3-qt. dish, microwave butter on high for 40-60 seconds or until melted. Stir in flour until smooth. Gradually stir in milk. Cook, uncovered, on high for 4-5 minutes or until thickened, stirring every 2 minutes. Add the cheese. Heat for 30-60 seconds or until the cheese is melted. Stir in corn and vegetable mixture. Cook on high for 1-1/2-3 minutes or until heated through.

water, potatoes, carrots, celery, onion, salt, pepper, butter, allpurpose, milk, cheddar cheese, corn

Taken from www.tasteofhome.com/recipes/microwave-corn-chowder/ (may not work)