|4 ounces||Bacon, cut in small pieces|
|1 pounds||Potatoes, peeled and cut in|
|1/2 inch cubes|
|½ cup||Onion, dices|
|4 cloves||Garlic, smashed, peeled and|
|Skewered on toothpicks|
|1 cup||Chicken broth|
|1½ teaspoon||Crushed red pepper flakes|
|To taste or optional|
|4 cups||Milk, room temperature|
|1½ tablespoon||Coarse salt|
|3 cups||Fresh yellow corn kernels|
|(3-5 ears) or 3 cups frozen|
|⅓ cup||Diced sweet green pepper|
|⅓ cup||Dices sweet red pepper|
|2 tablespoons||Green onion, thinly sliced,|
|White and green parts|
|2 tablespoons||Finely chopped parsley|
|½ teaspoon||Cayenne pepper or to taste|
|6 drops||Liquid hot pepper sauce|
|Or to taste|
Microwave the bacon for 4 minutes or until done. Add the potatoes, onion and garlic. Stir to coat with fat. Cover tightly with plastic wrap and microwave at full power for 5 minutes. Uncover and add chicken broth and pepper flakes. Cover tightly with plastic wrap and microwave for 10 minutes at full power or until potatoes are tender.
Stir two tablespoons of milk into the cornstarch. Uncover. Add remaining milk, cornstarch mixture and salt. Cover and cook at full power 15 minutes or until mixture is boiling rapidly. Stir in the corn and peppers.
Cover and cook 4 minutes or until vegetables are tender. Discard garlic.
Stir in remaining ingredients. Serve immediately.
Posted to MM-Recipes Digest V5 #031 by Marie Bordewisch <msleukie@...> on Jan 30, 1998
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