From the Kitchen of:  Bonnie

Source:  Country woman

 

3	teaspoons	chicken bouillon granules
2	cups	boiling water
6		bacon strips, diced
1/3	cup	each diced sweet red, yellow and orange peppers
1/2	cup	chopped onion
1/4	cup	all-purpose flour
3	cups	half-and-half cream
2	cans (14-3/4 oz. each)	cream-style corn
1 1/2	teaspoons	seasoned salt
1/2	teaspoon	dried basil
1/4 to 1/2	teaspoon	cayenne pepper
2	cans (6 oz. each)	crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat, flaked
1/2	cup	minced chives

• Dissolve bouillon in water; set aside.

• In a Dutch over or soup kettle, 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.

• Bring to a boil; cook and stir for 2 minutes or until thickened.

• Reduce heat; gradually stir in cream corn.  Add the seasoned salt, basil and cayenne.  Cook for 8 - 10 minutes or until heated through, stirring occasionally (do not boil).

• Stir in the crab.  Garnish each bowl with bacon and chives.