1 tbsp. butter
1 c. onion, chopped
1 c. red or green bell peppers, diced
2 lb. (6 med.) potatoes, diced 1/2 inch
3 c. chicken broth or bouillon
2 tsp. dried thyme leaves
2 bay leaves
1 c. low-fat milk
1 pkg. (10 oz.) frozen corn, thawed and drained
1/4 c. chopped parsley
1/8 tsp. cayenne pepper
Salt and pepper to taste

In microwave, melt butter in a 2 1/2 to 3 quart dish on high for 1 minute. Add onion and bell peppers, microwave on high for 3 minutes. Stir in potatoes, broth, thyme and bay leaves. Remove 4 cups cooked potato with a slotted spoon and put into blender; add milk and puree until smooth. Return mixture to dish. Stir in corn, parsley and cayenne, season with salt and pepper. Heat on high for 3 minutes.

Makes 6 servings.