2 slices bacon
1 lb. potatoes, peeled and cubed
1/2 c. diced onion
1 c. grated carrot
1 c. chicken broth
4 c. milk
1 tbsp. cornstarch
3 c. fresh or canned corn
2/3 c. diced green pepper
2 tbsp. parsley, chopped
1/8 tsp. black pepper
1/8 tsp. red pepper
2 cloves garlic, crushed

Saute bacon until crisp. Remove and crumble. In drippings, saute potatoes, onion, carrot and garlic. Add broth, cover tightly and cook until potatoes are tender. Mix cornstarch with milk and add to potatoes. Heat just to boiling. Stir in corn and peppers. Heat over low heat 4 to 6 minutes or until peppers are just tender. Stir in parsley and peppers. Serve.