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

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