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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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:
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.
2. 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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