Recipe by: TASTE OF HOME 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, saut 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.