Prize-Winning Microwave Corn Chowder

By Addie

Ingredients

• 2 oz. smoked slab bacon, cut into 1x1/2x1/2" pieces
• 1 lb. Idaho potatoes, peeled & cut into 1/2" pieces
• 1/2 cup diced onion
• 4 cloves garlic, smashed, peeled & skewered on toothpicks
• 1 cup chicken broth
• 4 cups milk
• 1 Tablespoon cornstarch
• 1 1/2 Tablespoons coarse salt
• 3 cups fresh yellow corn kernels (3-5 ears) or 3 c. canned corn
• 1/3 cup diced sweet green peppers
• 1/3 cup diced sweet red peppers
• 2 Tablespoons thinly sliced green onion (white & green parts)
• 2 Tablespoons finely chopped coriander (cilantro) leaves or flat leaf parsley
• 1/4 teaspoon pepper to taste

Preparation

Step 1

1. Microwave bacon pieces in a 14 x 11 x 2 inch ceramic or glass dish at full power for 4 minutes.

2. Add potatoes, onion and garlic; stir to coat with fat. Cover tightly with plastic wrap and microwave at full power for 5 minutes.

3. Uncover and add chicken broth. Cover tightly with plastic wrap and microwave at full power for 10 minutes or until potatoes are tender.

4. Stir 2 tablespoons of milk into cornstarch. Uncover dish; add remaining milk, cornstarch mixture and salt. Cover with plastic wrap and microwave at full power 15 minutes or until mixture is boiling rapidly. Stir in corn and peppers. Cover and microwave 4 minutes or until vegetables are tender. Discard garlic. Stir in remaining ingredients. Serve immediately. Serves 8.