Corn & potato chowder guys love

Yield: 8 Servings

Measure Ingredient
4 ounces Bacon, cut in small pieces
1 pounds Potatoes, peeled and cut in
\N \N 1/2 inch cubes
½ cup Onion, dices
4 cloves Garlic, smashed, peeled and
\N \N Skewered on toothpicks
1 cup Chicken broth
1½ teaspoon Crushed red pepper flakes
\N \N To taste or optional
4 cups Milk, room temperature
1 tablespoon Cornstarch
1½ tablespoon Coarse salt
3 cups Fresh yellow corn kernels
\N \N (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,
\N \N White and green parts
2 tablespoons Finely chopped parsley
½ teaspoon Cayenne pepper or to taste
6 drops Liquid hot pepper sauce
\N \N 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.

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