No available stovetop? No problem! You can make this easy, cheesy VELVEETA corn chowder in the microwave!
What You Need
Original recipe yields 10 servings
2 cups water
1 lb. red potatoes (about 3), peeled, cut into 1-inch pieces
1 stalk celery, sliced
1 carrot, peeled, sliced
1/4 cup chopped onions
1/4 tsp. pepper
1/4 cup butter
1/4 cup flour
2 cups milk
1 lb. (16 oz.) Jalapeno VELVEETA, cut into 1/2-inch cubes
2 cans (14.75 oz. each) cream-style corn
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Let's Make It
Microwave water in covered 2-qt. microwaveable casserole on HIGH 5 min. or until water comes to boil. Add potatoes, celery, carrots, onions and pepper; stir. Microwave, uncovered, 8 to 10 min. or until vegetables are crisp-tender.
Microwave butter in large microwaveable bowl 1 min. or until melted. Add flour; stir until blended. Gradually stir in milk. Microwave 10 min. or until thickened, stirring after 5 min.
Add VELVEETA, corn and potato mixture; stir. Microwave 5 min. or until heated through. Stir before serving.
Serve with raw vegetables and your favorite fresh fruit to round out the meal.
For a heartier soup, add 2-1/2 cups shredded cooked chicken to the cooked white sauce along with the VELVEETA, corn and potato mixture.
Prepare using Mexican VELVEETA.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 8g
Trans Fat 0.5g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.