Categories: Soup- Stew- Chowder- Chili

Ingredients

• 3 tsp. chicken bouillon granules
• 2 cups boiling water
• 5 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 tsp. seasoned salt
• 1/2 tsp. dried basil
• 1/4 to 1/2 tsp. cayenne pepper
• 2 cans (8 oz. each) crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat, flaked
• 1/2 cup minced chives

Directions

1. Dissolve bouillon I water; set aside in a

2. Dutch oven or soup kettle, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings. In the same pan, sauté peppers and onion in drippings until tender. Stir in flour. Gradually stir in bouillon. Bering to a boil; cook and stir for 2 minutes or until thickened.

3. Reduce heat; gradually stir in cream and corn. Add the seasoned salt, basil and cayenne. Cook for 8 to 10 minutes or until heated through, stirring occasionally (do not boil). Stir in the crab. Garnish each bowl with bacon and chives.

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