Potato Corn Chowder

Name: Potato Corn Chowder
Prep time: 30 min
Total time: 30 min
Yield: 8 servings.
Ingredients: 2 ounces thick-sliced bacon, diced; 1 pound white potatoes, peeled and cubed; 1/2 cup chopped onion; 2 garlic cloves, minced; 1 cup chicken broth; 1/2 teaspoon crushed red pepper flakes, optional; 4 cups milk, room temperature, divided; 1 tablespoon cornstarch; 1 tablespoon salt; 3 cups corn, fresh or canned; 1/3 cup diced green pepper; 1/3 cup diced sweet red pepper; 2 tablespoons diced green onion; 2 tablespoons chopped fresh parsley

I love a good chowder on a cold blustery day! This soup is especially good, and it's also fast and easy to prepare, thanks to the microwave oven.

Ingredients

2 ounces thick-sliced bacon, diced
1 pound white potatoes, peeled and cubed
1/2 cup chopped onion
2 garlic cloves, minced
1 cup chicken broth
1/2 teaspoon crushed red pepper flakes, optional
4 cups milk, room temperature, divided
1 tablespoon cornstarch
1 tablespoon salt
3 cups corn, fresh or canned
1/3 cup diced green pepper
1/3 cup diced sweet red pepper
2 tablespoons diced green onion
2 tablespoons chopped fresh parsley

Directions

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.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

1 cup: 186 calories, 6g fat (3g saturated fat), 19mg cholesterol, 1110mg sodium, 27g carbohydrate (11g sugars, 3g fiber), 8g protein.

Originally published as Potato Corn Chowder in Country Extra September 1990

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kblackbird

Nov 6, 2013

Loved this recipe. I used a little more chicken broth and a little less milk; also added a tablespoon of flour mixed w/ milk to make it a little thicker.