Serves: 5
Total Calories: 212

6 slices bacon, cut into 1-inch pieces
2 small onions, peeled, chopped
1/2 medium green bell pepper, seeded, cored, chopped
4 medium potatoes, peeled, cubed
2 cups water
1 (16-ounce) can whole-kernel corn, drained
1 cup evaporated milk or half-and-half
1 (2-ounce) jar chopped pimiento, drained
salt and pepper to taste

In a heavy skillet, pan-fry bacon over medium heat until crisp. Remove and drain on absorbent paper. Sauté onion and green pepper in bacon dripping over moderate heat until tender but not browned. Drain off excess drippings. In a heavy 2- to 3-quart saucepan, cook potatoes in water over moderate heat until tender. Add onion, green pepper, corn, milk, pimento, salt and pepper to taste. Heat through. Garnish each serving with crisp bacon pieces.

Nutritional Facts:

Serves: 5
Total Calories: 212
Calories from Fat: 72

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