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
Directions
Dissolve bouillon in water; set aside. In a 5-quart Dutch oven, cook bacon until crisp. Remove bacon; crumble and set aside.
In the drippings, 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: 6-8 servings (2 quarts).
TIPS: you can add more bacon and some red pepper flakes for a little more kick. You can also add some diced red potatoes (skin off) for a bulkier soup.
NOTE: This can be a CROCKPOT Meal. Heat up in microwave
Prep/Total Time: 30 min.
Cook: 30 min - 1 hour
Yield: 6 - 8 servings
Level: Easy
MARGIE'S FAVORITE RECIPES
© Margies Favorite Recipies 2014 - All Rights Reserved
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
