California Corn Chowder
Sparked with diced green chiles, this creamy soup is ready to enjoy in about 45 minutes. While it cooks, toss a green salad; then bring out a basket of bread sticks, and dinner is served!
2 slices bacon, diced
2 mild Italian sausages (about 7 oz. total),
cut into thin slices
1 medium-size onion, chopped
1 medium-size red thin-skinned potato, diced
1/3 cup water
1 can (about 1 lb.) cream-style corn
2 to 3 tablespoons canned diced green chiles
1 jar (2 oz.) sliced pimentos, drained
2 cups milk
Garlic salt and pepper
Distribute bacon pieces over bottom of a 3-quart microwave-safe casserole. Cover and microwave on HIGH (100%) for 3 minutes or until bacon is crisp; lift bacon from casserole with a slotted spoon and set aside. Pour off and discard drippings.
Add sausages and onion to casserole; cover and microwave on HIGH (100%) for 6 minutes, stirring after 3 minutes. Stir in potato and water; cover and microwave on HIGH (100%) for 9 minutes or until potato is tender when pierced, stirring every 3 minutes. Stir in corn, chiles, pimentos, and milk.
Cover and microwave on HIGH (100%) for 12 to 15 minutes or until steaming, stirring every 4 minutes. Season to taste with garlic salt and pepper. Cover and let stand for 3 minutes.
To serve, ladle soup into individual bowls. Top each serving with bacon. Makes 3 servings.
Per serving: 552 calories, 22 g protein, 48 g cartk*vdrates, 32 g total fat, 84 mg cholesterol, 1,184 mg sodium