Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Chicken bouillon cube Or fresh
1 c Hot water 1 cn Corn -- 14 3/4 oz
5 ea Bacon slices Cream style
1 c Green pepper -- chopped 1 1/2 ts Seasoned salt
1/2 c Chopped onion 1/4 ts Salt
1/4 c All-purpose flour 1/8 ts White pepper
3 c Milk 1/8 ts Dried basil
1 1/2 c Whole kernel corn, frozen --

Dissolve bouillon in water; set aside. In a 5 qt. Dutch oven, cook
bacon until crisp. Remove bacon; crumble and set aside. 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 to 8 servings. (2 quarts)

Recipe By : Taste of Home

Browse by categories