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Corn and pepper Chowder




			5 slices bacon, cut into 1/2-inch pieces

			1/4 cup finely chopped onion

			1/4 cup finely chopped celery

			1/4 cup finely chopped red bell pepper

			1/4 cup finely chopped green bell pepper

			2 Tablespoons all-purpose flour

			1 19-ounce can whole kernel corn with liquid

			1 medium-sized potato, peeled, cut into 1/2-inch cubes

			2 cups milk

			1 teaspoon chopped fresh parsley

			1/2 teaspoon dried dill weed (or 1 teaspoon chopped fresh dill)

			1 teaspoon salt

			1/4 teaspoon white pepper

In a 2-litre casserole combine bacon, onion, celery, red and green pepper. Microwave, uncovered, at Power Hi for 8 to 9 minutes, or until bacon is crisp and vegetables are tender, stirring halfway through cooking cycle. Remove casserole from microwave. Blend in flour. Stir in corn, potato, milk, parsley, dill, salt and white pepper. Cover with vented plastic wrap. Microwave at Power Hi for 13 to 15 minutes, or until slightly thickened and potatoes are tender, stirring 2 or 3 times during cooking cycle or every 5 to 7 minutes. Garnish with fresh dill.


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