Potato corn chowder #2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Thick sliced bacon, diced |
| 1 | pounds | White potatoes, peeled and cubed |
| ½ | cup | Chopped onion |
| 2 | Cloves Garlic, minced | |
| 1 | cup | Chicken broth |
| ½ | teaspoon | Crushed red pepper, optional |
| 4 | cups | Milk, room temperature, divided |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Salt |
| 3 | cups | Corn, fresh or canned |
| ⅓ | cup | Diced green pepper |
| ⅓ | cup | Diced sweet red pepper |
| 2 | tablespoons | Diced green onion |
| 2 | tablespoons | Chopped fresh parsley |
Directions
Microwave Directions: In a 4 quart microwave safe bowl, cook bacon at full power until crisp, about 2-3 minutes. Add potatoes, onion and garlic; stir to coat with bacon drippings. Cover bowl with plastic wrap, microwave at full power 5 minutes. Add broth and red pepper; cover, return to microwave and cook until potatoes are tender, about 8-10 minutes. In a separate bowl, stir 2 tablespoons milk into cornstarch; add to potatoes with remaining milk, salt, corn and peppers. Stir well. Cover and cook, stirring twice, until vegetables are tender, about 6-8 minutes. Just before serving, stir in green onion and parsley. Yield: 8 servings.
SOURCE:*Michelle Howell, Greentown, IN, Country Extra, Collector's Edition POSTED BY: Jim Bodle 1/94 From: Jim Bodle Date: 21 Jan 94 Submitted By GAIL SHIPP On 05-04-95