Creamy Corn Chowder
By ksgroves
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Ingredients
- 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
Details
Preparation
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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