664561 corn and potato chowder

Yield: 4 servings

Measure Ingredient
4 slices Bacon, diced
1 pounds White potatoes, peeled & cubed
½ cup Onion, chopped
2 Cloves garlic, minced
1 cup Chicken broth
4 cups Milk, room temperature, divided
1 tablespoon Cornstarch
1 teaspoon Salt
3 cups Corn
⅓ cup Chopped green pepper
⅓ cup Chopped red pepper
2 tablespoons Chopped fresh parsley

In 4 quart micro-safe bowl, cook bacon at full power until crisp; 2-3 minutes. Add potatoes, onion and garlic. Stir to coat in bacon drippings. Cover bowl. Microwave at full power 5 minutes. Add broth and peppers; cover; return to microwave and cook until potatoes are tender, about 8-10 minutes. In separate bowl stir cornstarch into 2 tablespoons milk; add to potatoes with remaining milk, salt and corn.

Stir well. Cover and cook; stirring twice, until vegetables are just tender, about 6-8 minutes. Just before serving, stir in parsley.

Submitted By BARRY WEINSTEIN On 03-24-95

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