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 cups fresh or 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

Directions:

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 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.

User Reviews:

I tried and liked this corn chowder very much. I used a red pepper instead of green and added potatoes. I used corn starch instead of flour, chicken broth instead of the bouillion cubes. I liked it very much. SAM

Submitted by shirley mcmahon on December 03, 2000

I changed the recipe to replace the called-for corn with frozen cut corn (12 oz.), included 6 medium diced potatoes, and 1/2 cup heavy cream. With those changes, I found the soup to be delicious and very satisfying and will certainly serve it again.

Submitted by Paula P. Fernandez on December 03, 1999

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