Creamy Corn Chowder

• 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
• 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

1. Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside.
2. In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.

chicken bouillon cubes, water, bacon strips, green pepper, onion, allpurpose, milk, kernel corn, creamstyle corn, salt, salt, white pepper, basil

Taken from www.tasteofhome.com/recipes/creamy-corn-chowder/ (may not work)