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Ingredients
1 pound baking potatoes, peeled and cut in ⅓-inch dice
1 medium red bell pepper, cored, de-ribbed and cut in ¼-inch dice
1 medium green bell pepper, cored, de-ribbed and cut in ¼-inch dice
1 small onion, chopped
1 cup water
4 ears corn, kernels removed from cob (2 cups), cooked
4 scallions, white and green parts, trimmed and thinly sliced
2 stalks celery, peeled and thinly sliced
1 ½ cups milk
½ cup heavy cream
1 tablespoon kosher salt
3 drops hot red pepper sauce
Freshly ground pepper to taste
2 tablespoons unsalted butter, optional
Nutritional analysis per serving (6 servings)
35 grams carbs; 39 milligrams cholesterol; 278 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 4 grams fiber; 799 milligrams sodium; 7 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place potatoes, peppers, onion and water in a 5-quart casserole dish with a tightly fitting lid. Cook, covered, at 100 percent power in a high-power oven for 12 minutes.
- Step 2
Stir in corn, scallions, celery, milk and cream. Cook, covered, for 9 minutes.
- Step 3
Remove from oven. Stir in salt, pepper sauce and black pepper. Cool slightly before serving. Stir in butter if desired.
Private Notes
Comments
What exactly does 100 percent in a high powered over mean?
Just below the recipe title is reference to Microwave Cooking. Therefore, cook on high (full power).
In a microwave oven. Ms Kafka has written several excellent microwave cookbooks.
I followed the recipe as listed but used my Instapot pressure cooker setting instead of a microwave oven. It worked, but I'd recommend adding the peppers and onion in with the celery step so they stay a bit firmer. I also think bacon would be a great addition... but when is it not!?!
Made this tonight with the following modifications because I prefer a stove top prep: For Step 1: Cooked onion, pepper and potatoes in 3 T olive oil over low heat for 5-8 minutes, then added 1 1/2 c water, covered pot and cooked for 5 minutes more. Then I completed recipe as written but cooked on stove top and used 1 1/2 c 2% milk (because that's what I had on hand) in place of milk and cream. A delish chunky soup. Garnished with crumbled bacon. Divine!
Nate, recipe says “Microwave Cooking” just above Ingredients. Use a 1200 watt microwave oven (or higher), not one of those 700 watt models.