| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Tasteofhome | 6 | servings |
INGREDIENTS
| 2 | Chicken bouillon cube | |
| 1 | c | Hot water |
| 5 | Bacon strips | |
| 1 | c | Green pepper; chopped |
| 1/2 | c | Onion; chopped |
| 1/4 | c | All-purpose flour |
| 3 | c | Milk |
| 1 1/2 | c | Fresh or frozen whole kernel |
| 14 3/4 | oz | Cream-style corn |
| 1 1/2 | ts | Seasoned salt |
| 1/4 | ts | Salt |
| 1/8 | ts | Each: white pepper and drie |
INSTRUCTIONS
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. Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Converted by MM_Buster v2.0l.
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