Ingredients
- 2 chicken bouillon cube
- 3 cups milk
- 14 3/4 ounces cream style corn
- 1 cup water (hot)
- 1 cup green pepper (chopped)
- 1/2 cup onion (chopped)
- 1/4 cup all purpose flour
- 1 1/2 teaspoons seasoned salt
- 1/4 teaspoon salt
- 1/8 teaspoon pepper (white)
- 5 slices bacon
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.
