Creamy corn chowder

8 servings

Ingredients

Quantity Ingredient
2 eaches Chicken bouillon cube
1 cup Hot water
5 eaches Bacon slices
1 cup Green pepper -- chopped
½ cup Chopped onion
¼ cup All-purpose flour
3 cups Milk
1½ cup Whole kernel corn, frozen --
Or fresh
1 can Corn -- 14 3/4 oz
Cream style
1½ teaspoon Seasoned salt
¼ teaspoon Salt
⅛ teaspoon White pepper
⅛ teaspoon Dried basil

Directions

Dissolve bouillon in water; set aside. In a 5 qt. Dutch oven, cook bacon until crisp. Remove bacon; crumble and set aside. Saute green pepper and onion until tender. Add flour; cook and stir until bubbly.

Cook 1 minute longer. Gradually stir in milk and dissolved bouillon; bring to a boil. Reduce heat; cook and stir until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon. Yield 6 to 8 servings. (2 quarts) Recipe By : Taste of Home

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