| 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.
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