Ingredients Jump to Instructions ↓

  1. 2 ounces thick-sliced bacon, diced

  2. 1 pound white potatoes, peeled and cubed

  3. 1/2 cup chopped onion

  4. 2 garlic cloves, minced

  5. 1 cup chicken broth

  6. 1/2 teaspoon crushed red pepper flakes, optional

  7. 4 cups milk, room temperature, divided

  8. 1 tablespoon cornstarch

  9. 1 tablespoon salt

  10. 3 cups corn, fresh or canned

  11. 1/3 cup diced green pepper

  12. 1/3 cup diced sweet red pepper

  13. 2 tablespoons diced green onion

  14. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. MICROWAVE DIRECTIONS: In a 4-qt. microwave-safe bowl, cook bacon at full power until crisp, about 1-2 minutes. Add potatoes, onion and garlic; stir to coat with bacon drippings. Cover bowl with plastic wrap; microwave at full power 3 minutes. Add broth and red pepper; cover; return to microwave and cook until potatoes are tender, about 8-10 minutes. In separate bowl, stir 2 tablespoons milk into cornstarch; add to potatoes with remaining milk, salt, corn and green peppers. Stir well. Cover and cook, stirring twice, until vegetables are just tender, about 3-5 minutes. Just before serving, stir in green onion and parsley. Yield: 8 servings.


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