Using Panasonic INVERTER® Microwave

Developed by The Culinary Institute of America for Panasonic

  •  1-1/2 Quarts (8 portions)
  •  Corn kernels, fresh or frozen 2 cups
  •  Heavy cream 1/2 cup
  •  Bacon 1 slice
  •  Onion, finely diced 1/2 cup
  •  Red pepper, finely diced 1/2 cup
  •  Celery, finely diced 1/2 cup
  •  Garlic clove, minced 1 ea.
  •  Chicken stock 3 cups
  •  Potatoes, peeled and diced 1 cup
  •  Tomatoes, peeled, seeded, diced 1/2 cup
  •  Canned green chilies, drained, chopped 1/4 cup
  •  Monterey Jack cheese, shredded 1/2 cup
  •  Salt 1/2 tsp.
  •  Black Pepper 1/2 tsp.
  •  Tabasco sauce 1/2 tsp.
  1.  Reserve 1/2 cup of the corn kernels and puree the rest with the heavy cream in a food processor or blender. Reserve until needed.
  2.  Put the bacon in between 2 paper towels and microwave at P10 for 2 minutes. Crumble, reserve until needed.
  3.  Put the onions, red pepper, celery, and garlic with a 1/2 cup of the chicken stock in a 2 qt. microwave bowl and cook at P10 for 4 minutes, stirring once.
  4.  Add the rest of the broth, potatoes, and tomatoes, including their juices. Cook at P10, covered, for 5 minutes.
  5.  Add the pureed corn and cream, the reserved corn kernels, the chilies, cheese, and crumbled bacon. Microwave at P10, covered, for an additional 5 minutes.
  6.  Adjust seasoning with salt, pepper, and Tabasco.