| | Directions | | Place potatoes, peppers, onion and water in a 5-qt. casserole dish with a tightly fitting lid. Cook, covered, at 100% power in a high-power oven for 12 minutes. Stir in corn, scallions, celery, milk and cream. Cook, covered, for 9 minutes. Remove from oven. Stir in salt, pepper sauce and black pepper. Cool slightly before serving. Stir in butter if desired. |
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| Ingredients | | - |  | 1 pound baking potatoes, peeled and cut inch 1/4 inch dice |
| - | | 1 red bell pepper, cored, deribbed and cut inch 1/4 inch dice (medium) |
| - | | 1 green bell pepper, cored, deribbed and cut inch 1/4 inch dice (medium) |
| - | | 1 onion, chopped (small) |
| - | | 1 cup water |
| - | | 4 ears corn kernels removed from cob (2 cup cooked |
| - | | 4 scallions, white and green parts, trimmed and thinly sliced |
| - | | 2 stalks celery, peeled and thinly sliced |
| - | | 1 1/2 cups milk |
| - | | 1/2 cup heavy cream |
| - | | 1 tablespoon kosher salt |
| - | | 3 drops hot red pepper sauce |
| - | | Freshly ground pepper to taste |
| - | | 2 tablespoons unsalted butter, optional |
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