INGREDIENTS
6
Bacon strips
2 cans
each) crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat, flaked
2 cans
(14-3/4 ounces each) cream-style corn
1/2 tsp
Basil, dried
1/2 cup
Chives
1/2 cup
Onion
3 tsp
Chicken bouillon granules
1/4 cup
All-purpose flour
1/4 tsp
Cayenne pepper
1 1/2 tsp
Seasoned salt
3 cups
Half-and-half cream
1/3 cup
Sweet, red
2 cups
Water