Creamy Corn Chowder

Name: 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 all-purpose flour; 3 cups milk; 1-1/2 cups fresh or frozen whole kernel corn; 1 can (14-3/4 ounces) cream-style corn; 1-1/2 teaspoons seasoned salt; 1/4 teaspoon salt; 1/8 teaspoon white pepper; 1/8 teaspoon dried basil

13 ingredients

2 steps

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 all-purpose flour
3 cups milk
1-1/2 cups fresh or frozen whole kernel corn
1 can (14-3/4 ounces) cream-style corn
1-1/2 teaspoons seasoned salt
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon dried basil

Directions

1

Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside.
2

In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.