Shortcuts to Soups Like Grandmother Used to Make

How many of us have the time or inclination to slowly simmer soups all day long the way our grandmothers did?

The good news is that with a microwave oven we don’t have to. Imagine an old-time corn chowder in under half an hour. Better yet, with a couple of quick additions, you can turn your basic corn chowder into a protein-rich turkey, chicken, ham or clam chowder.

There are additional pluses, too. In a microwave oven, you reduce the risk of boil-overs and burned pots as well as the need to stand and stir. Best of all, these chowders can be prepared in a tureen--provided it’s microwave-safe--saving on dish washing.

For Better Soups

But here are a few tips for making better soups:

-- Whenever a recipe calls for a tight cover to prevent evaporation, use the container lid (glass, ceramic or other microwave-safe material). It’s handier to remove than plastic food wrap--a decided advantage when soups must be stirred now and then.

-- Don’t try to short-cut cooking times by using HIGH (100% power) when recipes call for MEDIUM-LOW (30% power) or even LOW (10% power). And don’t skip standing times. For many soups, the lower microwave powers and/or standing times are essential to develop and mellow flavors.

-- To enrich the flavor of microwave soups, prepare them a day or two in advance, then reheat.

-- To keep soups hot when dinner must wait, use an automatic temperature probe, set at 170 degrees, and follow manufacturer’s directions.

-- Freeze any soup leftovers in individual-size containers that can be reheated in a jiffy for one or two persons.

CORN CHOWDER

3 slices bacon, cut crosswise in julienne strips

1 large onion, minced

1 medium green or sweet red pepper, cored, seeded and diced

2 cups fresh or frozen whole-kernel corn

2 1/2 cups milk

1/8 teaspoon black pepper

Dash ground nutmeg

Salt

Microwave bacon in 3-quart casserole or flat-bottomed tureen, covered with paper towels, on HIGH (100% power) 3 to 3 1/2 minutes until lightly browned. Transfer bacon with slotted spoon to paper towels to drain.

Add onion and green pepper to drippings and toss to mix. Cover with wax paper and microwave on HIGH 3 to 3 1/2 minutes until onion is glassy.

Add corn and milk, cover with lid and microwave on HIGH 9 to 10 minutes, stirring at half time, until corn is tender. (Watch soup carefully at end to avoid boiling over. If necessary, reduce power to MEDIUM-LOW (30% power).

Stir in pepper, nutmeg and salt to taste. Cover and microwave on LOW (10% power) 7 to 9 minutes. Sprinkle with bacon before serving. Makes 4 servings.

Variations:

Clam and Corn Chowder: Prepare soup as directed, using 1 cup whole-kernel corn and 1 1/2 cups minced fresh or canned clams. Use drained clam liquid to replace part of milk.

Corn and Ham Chowder: Prepare as directed, using 1 cup whole-kernel corn and 1 1/2 cups diced cooked ham.

Corn and Chicken or Turkey Chowder: Prepare as directed, using 1 cup whole-kernel corn and 1 1/2 cups diced cooked chicken or turkey.

Note: In ovens of less than 600 watts, increase cooking time about 15%.

Anderson and Hanna are nutritionists and cookbook authors specializing in microwave cookery.