Creamy Corn Chowder

14 ingredients
12 steps

Ingredients

  • 2 chicken bouillon cubes
  • 1 cup hot water
  • 5 slices bacon
  • 1 cup green pepper, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1-1/2 cup fresh
  • frozen whole kernel
  • 1 can (14-3/4 oz.) cream-style corn
  • 1-1/2 tsp. seasoned salt
  • 1/4 tsp. salt
  • 1/8 tsp. white pepper
  • 1/8 tsp. dried parsley

Directions

  1. 1
    Dissolve bouillon in water; set aside.
  2. 2
    In a 5 qt.
  3. 3
    Dutch oven, cook bacon until crisp.
  4. 4
    Remove bacon; crumble and set aside.
  5. 5
    In the drippings, saute green pepper and onion until tender.
  6. 6
    Add flour; cook and stir until bubbly.
  7. 7
    Cook 1 minute longer.
  8. 8
    Gradually stir in milk and dissolved bouillon; bring to a boil.
  9. 9
    Reduce heat; cook and stir until thickened.
  10. 10
    Add corn and seasonings.
  11. 11
    Cook for 10 minutes or until heated through.
  12. 12
    Sprinkle with bacon.

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