Ingredients
3 teaspoons chicken bouillon granules2 cups boiling water6 bacon strips, diced1/3 cup each diced sweet red, yellow and orange peppers1/2 cup chopped onion1/4 cup all-purpose flour3 cups half-and-half cream2 cans (14-3/4 ounces each) cream-style corn1-1/2 teaspoons seasoned salt1/2 teaspoon dried basil1/4 to 1/2 teaspoon cayenne pepper2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat, flaked1/2 cup minced chives
Preparation
Dissolve bouillon in water; set aside. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings.
In the same pan, saute peppers and onion in drippings until tender. Stir in flour. Gradually stir in bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; gradually stir in cream and corn. Add the seasoned salt, basil and cayenne. Cook until heated through, stirring occasionally (do not boil). Stir in the crab. Top each serving with bacon and chives.
