Fast And Fit Potato Chowder - cooking recipe

Ingredients

1 Tbsp. margarine or butter
1 c. chopped leeks or onions
1 c. diced red and/or green bell peppers
2 lb. (6 medium) potatoes, diced 1/2-inches
3 c. chicken broth or bouillon
2 tsp. dried thyme leaves
2 bay leaves
1 c. low-fat milk
1 (10 oz.) pkg. frozen corn, thawed and drained
1/4 c. chopped parsley
1/8 tsp. cayenne pepper
salt and pepper to taste

Preparation

In microwave, melt butter in 2 1/2 to 3-quart microwave-safe dish on High, 1 minute.
Add leeks and bell peppers; microwave on High 3 minutes.
Stir in potatoes, broth, thyme and bay leaves; cover and cook on High 20 minutes.
Remove and discard bay leaves. Remove 4 cups cooked potatoes with a slotted spoon and put into electric blender.
Add milk and puree until smooth.
Return mixture to dish.
Stir in corn, parsley and cayenne.
Season with salt and pepper.
Heat on High 3 minutes.