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Rosie's CREAMY CORN CHOWDER




Source of Recipe


internet


List of Ingredients




2 Chicken Bouillon cubes
1 Cup hot water
5 each bacon strips
1 Cup chopped green pepper
� Cup chopped onion
� Cup flour
3 Cups milk
1 � Cups frozen or fresh whole kernel corn
1 Can Cream style corn
1 � teaspoons Seasoned Salt
� teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon dried basil

Recipe



Dissolve bullion cube in water; set aside. In 5 qt. Dutch oven, cook bacon until crisp. Remove bacon, crumble and set aside.

In the drippings, saut� green peppers and onions 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.


Rosie's Notes: I use more bacon, don�t really measure the green pepper and onion, just chop up enough that somewhat resembles the measurements. Walt likes more onion so I increase it. I also use 1 can drained WK corn in place of the fresh or frozen, and 2 cans cream style. You can add extras like potatoes, cooked chicken, smoked sausage or whatever you have left over. Tried it with Mexicali corn a couple of days ago and it added a bit of tang to it. We also garnish with grated cheddar along with the bacon.

Source: Carol Sundquist, Taste of Home/June/July 1995