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Corn And Pepper Chowder

chef.jackson's picture
Ingredients
  Bacon slices 5 , cut into 1/2 inch pieces
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Finely chopped red bell pepper 1⁄4 Cup (4 tbs)
  Finely chopped bell pepper 1⁄4 Cup (4 tbs) (Green Variety)
  All purpose flour 2 Tablespoon
  Canned whole kernel corn 17 Ounce (1 Can)
  All purpose potato 1 Medium, peeled, cut into 1/2 inch cubes
  Milk 2 Cup (32 tbs)
  Chopped fresh parsley 1 Teaspoon
  Dried dill weed/1 teaspoon chopped fresh dill 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
Directions

GETTING READY
1) Take a bowl to mix corn, potato, milk, parsley, dill, salt and white pepper. Set it aside.

MAKING
2) Take a 2-quart casserole for combining bacon, onion, celery, red and green pepper.
3) Set your microwave at Power Hi for 8-9 minutes without lid, until the bacon turns golden and crisp and the vegetables turn soft and tender. Stir the ingredients while halfway through cooking.
4) Bring out the casserole from microwave and add flour to blend.
5) Add the prepared mixture and tightly cover the casserole with plastic food wrap.
6) Set your microwave at Power Hi for 13-15 minutes or until the potatoes trun tender and the gravy becomes thick. You may need to stir the ingredients for 2-3 times for every 5-7 minutes in between the cooking period.

SERVING
7) Serve by garnishing with fresh dill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Bacon
Interest: 
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
23 Minutes
Ready In: 
28 Minutes
Servings: 
4

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