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Creamy Corn Chowder | Cook Books » Taste of Home Recipe Book

Creamy Corn Chowder


Serving Size : 6
Ingredients
for prepare Creamy Corn Chowder
:
Amount Measure Ingredient - Preparation Method
2 chicken bouillon cube
1 cup hot water
5 bacon strips
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
14 3/4 ounces cream-style corn
1 1/2 teaspoons seasoned salt
1/4 teaspoon salt
1/8 teaspoon each: white pepper and drie
recipe Creamy Corn Chowder

Recipe by: TASTE OF HOME Dissolve

hess's patio restaurant cook book

bouillon in water; set aside. In a 5 qt Dutch oven, cook bacon until crisp. Remove bacon; crumble and set
recipes to cook south indian food
aside. In the drippings, saut green pepper and onion until tender. Add flour; cook and stir until bubbly. Cook 1
cook coffee recipe
minute longer. Gradually stir in milk and dissolved bouillon; bring to a boil. Reduce heat;
lithuanian cookbook
cook and stir until thickened. Add corn and seasonings. Cook for 10 minutes or until
cook coffee recipe
heated through. Sprinkle with bacon. Submitted to RecipeLu List by Ruth by PookyPook on Jan 24, 1998.

recipe to cook pumpkin seeds







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