Potato Corn Chowder - cooking recipe

Ingredients

2 oz. thick-sliced bacon, diced
1 lb. white potatoes, peeled and cubed
1/2 c. chopped onion
2 garlic cloves, minced
1 c. chicken broth
1/2 tsp. crushed red pepper (optional)
4 c. milk (room temperature), divided
1 Tbsp. cornstarch
1 Tbsp. salt
3 c. corn (fresh or canned)
1/3 c. diced green pepper
1/3 c. diced sweet red pepper
2 Tbsp. diced green onion
2 Tbsp. chopped fresh parsley

Preparation

Microwave Directions:
In a 4-quart microwave-safe bowl, cook bacon at full power until crisp, about 2 to 3 minutes.
Add potatoes, onion and garlic; stir to coat with bacon drippings. Cover bowl with plastic wrap; microwave at full power 5 minutes. Add broth and red pepper; cover.
Return to microwave and cook until potatoes are tender, about 8 to 10 minutes.
In separate bowl, stir 2 tablespoons milk into cornstarch.
Add to potatoes with remaining milk, salt, corn and green peppers.
Stir well. Cover and cook, stirring twice, until vegetables are just tender, about 6 to 8 minutes.
Just before serving, stir in green onion and parsley.
Yield:
8 servings.