Ingredients
2 chicken bouillon cubes1 cup hot water5 bacon strips1 cup chopped green pepper1/2 cup chopped onion1/4 cup all-purpose flour3 cups milk1-1/2 cups fresh or frozen whole kernel corn1 can (14-3/4 ounces) cream-style corn1-1/2 teaspoons seasoned salt1/4 teaspoon salt1/8 teaspoon white pepper1/8 teaspoon dried basil
Preparation
Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside.
In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.
