Chile Corn Chowder

Directions

1. 1
   In a 4 to 5-quart saucepan, cook bacon over medium heat until crisp.
2. 2
   Remove from pan.
3. 3
   Drain, crumble and set aside, then discard all but 2 tablespoons of the drippings.
4. 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. 5
   Bring to a boil over high heat.
6. 6
   Reduce heat, cover and simmer until potato is tender when pierced (about 15 minutes).
7. 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. 8
   Garnish individual servings with bacon.
9. 9
   Makes 4 to 6 servings.