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
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aside. In the drippings, saut green pepper and onion until tender. Add flour; cook and stir until bubbly. Cook 1
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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
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heated through. Sprinkle with bacon. Submitted to RecipeLu List by Ruth by PookyPook on Jan 24, 1998.
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