4 slices bacon, diced
1 lb. white potatoes, peeled & cubed
1/2 c. onion, chopped
2 cloves garlic, minced
1 c. chicken broth
4 c. milk, room temperature, divided
1 tbsp. cornstarch
1 tsp. salt
3 c. corn
1/3 c. chopped green pepper
1/3 c. chopped red pepper
2 tbsp. chopped fresh parsley

In 4 quart micro-safe bowl, cook bacon at full power until crisp; 2-3 minutes. Add potatoes, onion and garlic. Stir to coat in bacon drippings. Cover bowl. Microwave at full power 5 minutes. Add broth and peppers; cover; return to microwave and cook until potatoes are tender, about 8-10 minutes.

In separate bowl stir cornstarch into 2 tablespoons milk; add to potatoes with remaining milk, salt and corn. Stir well. Cover and cook; stirring twice, until vegetables are just tender, about 6-8 minutes. Just before serving, stir in parsley.