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Potato, Bacon, and Bell Pepper Chowder




Source of Recipe


Mai


List of Ingredients




4 slices of lean bacon, chopped coarse
1/2 cup chopped onion
1/3 cup bell pepper, finely chopped
1 jalape�o, minced fine (optional)
1/2 pound small red potatoes, unpeeled and cut into 1/4-inch cubes.
2 cups milk
1/2 cup heavy cream
1 teaspoon Worcestershire sauce



Recipe



In a saucepan cook the bacon over moderate heat, stirring occasionally, until crisp and transfer it with a slotted spoon to paper towels to drain.
Discard all but 1 tablespoon of the bacon fat, and in the remaining fat, cook the onion, bell pepper, jalape�o, and potatoes over moderately low heat, stirring occasionally, until the onion and bell peppers are softened.
Add the milk, the cream, and the Worcestershire sauce, bring the liquid to a simmer, stirring occasionally, for 20 minutes, or until the potatoes are tender.
Season the chowder with salt and pepper, divide it between 2 heated soup bowls, and sprinkle with bacon.