Corn Chowder - Microwave

30g of Margarine
3 Tspn of Plain Flour
2 Tspn of Paprika
250g Potatoes, Peeled & Cubed
1 Celery Stalk, Finely Chopped
½ Onion, Chopped
½ Tspn of Salt
1 Cup of Chicken Stock
1 Cup of Milk
½ Cup of Cream
375g Whole Corn Kernels
Chopped Parsley to Garnish

Heat the butter in a deep 3 litre bowl, covered with paper towel on HIGH for 45 seconds or until the butter has melted. Stir in the flour and paprika, mix well. Add the potatoes, celery, onion, salt and stock. Cook, covered on HIGH for 10-12 minutes, or until the vegetables are tender, stirring twice. Add the milk, cream and corn to the vegetable mixture. Cook, covered on HIGH for 6-8 minutes, or until the corn is tender. (DO NOT BOIL) stirring twice. Ladle soup into warmed bowls, garnish with parsley. Serve hot.

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This recipe can be found in the Marysville Cookbook why not help me help the town $10 at a time?

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