Corn And Potato Chowder

4 sl 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 tb Cornstarch
1 ts Salt
3 c Corn
1/3 c Chopped green pepper
1/3 c Chopped red pepper
2 tb 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.

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