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Creamy Corn Chowder

2 ea Chicken bouillon cube
1 c Hot water
5 ea Bacon slices
1 c Green pepper -- chopped
1/2 c Chopped onion
1/4 c All-purpose flour
3 c Milk
1 1/2 c Whole kernel corn, frozen -- Or fresh
1 cn Corn -- 14 3/4 oz Cream style
1 1/2 ts Seasoned salt
1/4 ts Salt
1/8 ts White pepper
1/8 ts Dried basil


Dissolve bouillon in water; set aside. In a 5 qt. Dutch oven, cook bacon until crisp. Remove bacon; crumble and set aside. Saute 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. Yield 6 to 8 servings. (2 quarts)



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