Microwave Potato Corn Chowder

• 1/4 cupmargarine, or butter
• 1/4 cupall-purpose flour
• 1/4 tspsalt
• 1/8 tspblack pepper
• 2 cupsmilk
• 2 russet potatoes, peeled and diced
• 1 cupwater
• 1 cancorn, drained

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   Melt margarine in glass bowl on HIGH for 30 to 50 seconds.

3. 3

   Stir in flour, salt and pepper until smooth.

4. 4

   Blend milk into flour-margarine mixture.

5. 5

   Cook on HIGH for 6 to 8 minutes, until thickened, stirring well each minute. Set aside.

6. 6

   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.

7. 7

   Stir in one 16 ounce can of corn. Cook 2 to 3 minutes or until steaming hot.