Last chance for Corn Chowder before Spring (served in a transferware tureen of course)

Today, for Foodie Friday, kindly hosted by Michael at Designs by Gollum, I'm making one of our family favorites:  Corn chowder.  In fact, this is Jonah's (my 16 yr. old)  favorite and he requests it each year for his birthday.  My Mother in law gave me the recipe about 20 years ago.  Since Spring is just around the corner (I hope), we wanted to have this chowder one last time this Winter. 

CORN CHOWDER:
(serves 4-6 .... I always double this for my crew of 8)

1 package smoked sausage cut into bite sized pieces (Eckrich, Hillshire Farm and Johnsonville are good)
1 large yellow onion, chopped
2 med-lg potatoes, peeled and cubed
2 cans creamed corn
1 can chopped, diced and peeled green chilies
1 small jar diced pimientos, drained
garlic powder to taste
appx. 2 cups 1/2 and 1/2
6 slices bacon, cooked and crumbled

First take your sausage and onion and cook until onions are limp

Add the cubed potatoes:

and enough water to cover potatoes:  Turn heat up and boil until potatoes are tender

Once potatoes have cooked, add the creamed corn and green chilies

 

Next add your pimientos, garlic powder and 1/2 & 1/2. (sorry, these pics were too blurry to post)  Stir thouroughly and heat.

Top with crumbled bacon and serve with crusty bread, cheese bread, salad or just by itself!

I served mine in my Mason's Vista red/pink transfer ware soup tureen.

Enjoy!  Jonah sure did!

A Poem for your Thoughts:

The men who try to do something and fail are infinitely better than those who try to do nothing and succeed.  Lloyd Jones