Microwave Corn Chowder

Ingredients:

100g salt pork, finely chopped
440g cream-style corn
100g onion, finely chopped
100g carrots, sliced
100g potatoes, cut into 1cm cubes
500ml boiling water
1 chicken stock cube, crushed
1/2 tsp sea salt (or to taste)
80g kale, coarsely chopped

For the White Sauce Base:
3 tbsp plain flour
2 tbsp butter (or margarine)
500ml milk

Method:

Take a 3l microwave-safe bowl and lay the vegetables in the base then set the salt pork on top. Pour over the cream-style corn then beat together the chicken stock cube and boiling water. Pour over the other ingredients, cover with a vented microwave-safe lid (or use clingfilm [plastic wrap] with a hole poked in the centre) then transfer to a microwave (1200W) and cook over high power for about 11 minutes, or until the potato is cooked through and tender.

Remove from the microwave and set aside. Combine the flour and butter in a 1l microwave-safe dish. Cover with a vented microwave-safe lid (or use clingfilm [plastic wrap] with a hole poked in the centre) then cook over high power (1200W) fro 1 minutes. Remove from the microwave and beat until smooth then beat in the milk, a little at a time, until the mixture is smooth. Re-cover the dish, return to the microwave and cook for an additional 5 minutes (or until the mixture is just coming to a boil — but do not allow to boil).

Pour over the vegetables then mix in the kale. Cover and set aside until the kale has wilted then divide between four warmed soup bowls and serve.