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

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.