Creamy Corn Chowder

Ingredients:
  • 2 chicken bouillon cubes
  • 1 cup hot water
  • 5 bacon strips
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/4 cup flour
  • 3 cups milk
  • 11/2 cups fresh or frozen whole kernel corn
  • 1 can cream style corn
  • 11/2 tsp seasoned salt
  • 1/8 tsp white pepper
  • 1/8 tsp dried basil
  • 1/4 tsp salt
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Preparation:

Dissolve bouillon in water; set aside.

In a 5 quart Dutch oven, cook bacon until crisp. Remove bacon; crumble and set aside.

In the drippings, sauté 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.

Servings: 6 to 8
Source:
Submitted by: Recipe Group Member
Date:


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