Chile Corn Chowder

• 3 slices bacon
• 1 lb. mild Italian sausage, thinly sliced
• 1 large onion, chopped
• 1 large potato, peeled and diced
• 1 c. water
• 2 (about 1 lb. each) cans cream-style corn
• 4 oz. can diced green chiles
• 1 (2 oz.) jar sliced pimentos, drained
• 2 c. half and half
• salt and pepper

1. In a 4 to 5-quart saucepan, cook bacon over medium heat until crisp.
2. Remove from pan.
3. Drain, crumble and set aside, then discard all but 2 tablespoons of the drippings.
4. Add sausage and onion to drippings in pan; cook, stirring occasionally, until onion is soft and sausage slices are browned (about 10 minutes). Stir in potato and water.
5. Bring to a boil over high heat.
6. Reduce heat, cover and simmer until potato is tender when pierced (about 15 minutes).
7. Stir in corn, chiles, pimentos and half and half. Heat, stirring occasionally, just until steaming (do not boil). Season to taste with salt and pepper.
8. Garnish individual servings with bacon.
9. Makes 4 to 6 servings.

bacon, italian sausage, onion, potato, water, creamstyle, green chiles, pimentos, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243100 (may not work)