Potato Corn Chowder

• 2 oz. thick-sliced bacon, diced
• 1 lb. white potatoes, peeled and cubed
• 1/2 c. chopped onion
• 2 garlic cloves, minced
• 1 c. chicken broth
• 1/2 tsp. crushed red pepper (optional)
• 4 c. milk (room temperature), divided
• 1 Tbsp. cornstarch
• 1 Tbsp. salt
• 3 c. corn (fresh or canned)
• 1/3 c. diced green pepper
• 1/3 c. diced sweet red pepper
• 2 Tbsp. diced green onion
• 2 Tbsp. chopped fresh parsley

1. Microwave Directions:
2. In a 4-quart microwave-safe bowl, cook bacon at full power until crisp, about 2 to 3 minutes.
3. 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.
4. Return to microwave and cook until potatoes are tender, about 8 to 10 minutes.
5. In separate bowl, stir 2 tablespoons milk into cornstarch.
6. Add to potatoes with remaining milk, salt, corn and green peppers.
7. Stir well. Cover and cook, stirring twice, until vegetables are just tender, about 6 to 8 minutes.
8. Just before serving, stir in green onion and parsley.
9. Yield:
10. 8 servings.

bacon, white potatoes, onion, garlic, chicken broth, red pepper, milk, cornstarch, salt, corn, green pepper, sweet red pepper, green onion, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112528 (may not work)