Creamy Corn Chowder

• 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

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

chicken bouillon cubes, water, bacon, green pepper, onion, allpurpose, milk, fresh, kernel, corn, salt, salt, white pepper, parsley

Taken from www.foodgeeks.com/recipes/3072 (may not work)