|4 slices||lean bacon, coursely chopped|
|1/2 cup||chopped onion|
|1/3 cup||fine chopped bell pepper|
|1/2 lb||small red potatoes, unpeeled, cut into 1/4 inch cubes|
|1/2 cup||heavy cream|
|1 tsp||Worcestershire sauce|
1. 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. 2. Discard all but 1 tablespoon of the bacon fat, and in the remaining fat, cook the onion, bell pepper, jalapeno, and potatoes over moderately low heat, stirring occasionally, until the onion and bell peppers are softened. 3. 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. 4. Season the chowder with salt and pepper, divide it between 2 heated soup bowls, and sprinkle with bacon. Serves 2.