Potato Corn Chowder

Name: Potato Corn Chowder
Ingredients: 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

14 ingredients

10 steps

Ingredients

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

Directions

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.