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.
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
Instructions
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.
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corn chowder, soups