Recipe: Chicken Corn Chowder (Wyler's Bouillon, 1991)

CHICKEN CORN CHOWDER

4 slices bacon
1/2 cup chopped onion
1/2 teaspoon thyme leaves
3 tablespoons flour
3 cups half-and-half (or Milk)
1 1/2 cups cubed cooked chicken
1 (10 ounce) package frozen whole kernel corn
1 medium potato, diced
1/2 cup chopped red bell pepper
2 cups water
2 tablespoons Wyler's Chicken-Flavor Instant Bouillon (or 6 Chicken-Flavor Bouillon Cubes)
1/4 teaspoon pepper

In saucepan, cook bacon until crisp; remove and crumble.

In drippings, cook onion and thyme; stir in flour until smooth.

Add remaining ingredients except bacon; bring to a boil. Reduce heat; simmer 30 minutes.

Garnish with bacon. Refrigerate leftovers.

Makes about 1 1/2 quarts
From: Recipelink.com
Source: Recipe card ad: Easy Entertaining from Wyler's Bouillon, Borden Inc., 1991