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Corn Chowder, Creamy

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 corn kernels -- fresh or frozen
14 3/4 ounces Creamed corn
1 1/2 teaspoons Seasoned salt
1/4 teaspoon Salt
1/8 teaspoon white pepper

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, sat 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.

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