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Creamy Corn Chowder


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



Step 1

Dissolve bouillon in water; set aside. In a 5-qt. 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 one 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: 6-8 servings.

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