Creamed Corn Chowder

6 slices Oscar Mayer® bacon, cut in 1/2" pieces
1/2 cup chopped onion
1/3 cup chopped green onion
1/3 cup bell pepper
2 (17oz each) cans Del Monte® cream style sweet corn
2 13oz cans College Inn® chicken broth
1/8 tsp. while pepper

In large saucepan over medium-high heat, cook bacon until crisp; remove and
crumble bacon. Pour off all but 2 tbsp of bacon fat. . Cook onion and bell
pepper in reserved fat for 3 minutes. Add corn, chicken broth and
pepper. Heat to boiling point; reduce heat; cover and simmer 15 minutes.

Serve chowder garnished with bacon.

Makes 6 servings