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