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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Corn really stars in this delectable recipeit hits the spot whenever you crave a rich, hearty soup. I make it each year for a luncheon at our church's flea market, where it's always a big seller.Carol Sundquist, Rochester, New York Ingredients:
2 chicken bouillon cubes |
1 cup hot water |
5 bacon strips |
1 cup chopped green pepper |
1/2 cup chopped onion |
1/4 cup king arthur unbleached all-purpose flour |
3 cups milk |
1-1/2 cups fresh or frozen whole kernel corn |
1 can (14-3/4 ounces) cream-style corn |
1-1/2 teaspoons seasoned salt |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
1/8 teaspoon dried basil |
Directions:
1. 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.
2. 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. Yield: 6-8 servings (2 quarts).
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