Ingredients
- 2 chicken bouillon cube
- 700 ml milk
- 425 ml cream style corn
- 240 ml water (hot)
- 140 gr green pepper (chopped)
- 60 gr onion (chopped)
- 32 gr all purpose flour
- 4 gr seasoned salt
- 1 gr salt
- 1 gr pepper (white)
- 5 slices bacon
Recipe by: TASTE OF HOME Dissolve bouillon in water; set aside. In a 5 litre 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.
