Yield: 4 servings
|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|
|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