Corn and Potato Chowder

Some of the recipes I have been giving you lately, are some of my old one I did 20 years ago. Thats why I don't always have photos of them. I hope you are liking them, any way. Here is an old ,tried and true from back then.

Corn and Potato Chowder

1 tablespoon oil
1 cup onions, chopped fine
1/2 cup red bell pepper, sliced
1/2 cup green bell pepper, sliced
1 clove garlic, minced
2 cans (10 1/2 oz. ) chicken broth, reduced salt
1 can (16 1/2 oz.) corn, cream style
1 can (15 1/4 oz.) corn, drained
1 can whole potato, drained and sliced
1/4 teaspoon cumin
4 dashes hot pepper sauce
2 slices bacon, cooked and crumbled
parsley, minced

Oil a 12" deep dutch oven. with about 16 charcoals on the bottom, cook and stir onions, bell peppers, and garlic until tender. Stir in broth and both corns, potatoes and cumin. Bring to a boil and reduce to a simmer, uncovered for 20 minutes. Stir in pepper sauce and black pepper. Let simmer for 10 minutes more. Spoon into bowls and serve with bacon parsley sprinkled on top. Serves 4, 2 cups each, or 8, 1 cup each.

P.P. (post, post.)
The chef in me says to till you to use milk or cream ,or a combination 2 or all 3, for a richer taste. this was first done to be a camp dish. Hope you like it.