Ingredients:
3 chicken bouillon cubes dissolved in 1 cup hot water
5 bacon strips
1 cup chopped green pepper
½ cup chopped onion
¼ cup flour
3 cups milk
2 cans of corn (drained)
1 can creamed corn
1 can diced potatoes (drained)
1 small can (4oz) of diced green chilies
1 ½ teas seasoned salt
¼ teas salt
1/8 teas dried basil
1/8 teas white pepper
4 oz cream cheese
Directions:
Cook bacon crisp and remove from pan.
In drippings brown green pepper and
onion.
Add flour and stir until bubbly, then
Add milk and bouillon
Bring to a boil.
Cook and stir until thick.
Add cream cheese and stir until melted and mixed in well.
Add corn, canned potatoes and green
chilies.
Serve with crumbled bacon on top.
Throw any leftover cheese you have in
(it only makes it better).
Thanks to my daughter Laura for this recipe!
Vegetarian? Use vegetable bouillon and skip the bacon
Haven't tried this but..
I bet throwing some left over ham in here would be great!
