Easy Cheesy Potato Bacon Corn Chowder
A simple, comforting soup laden with hash brown potatoes, bacon, corn and cheese making it creamy and delicious for any day of the week!
Ingredients
- 28-32 oz bag frozen southern style hash brown potatoes (cubed, not shredded)
- 12 oz bacon
- 2 cans cream of chicken soup
- 2-2/3 cups milk
- 16 oz container sour cream (light ok, but not fat free)
- 3 cups chicken broth
- 16 oz shredded sharp cheddar cheese
- 12 oz bag frozen corn
- 1 Tbsp dried dill
- 1 tsp salt
- Freshly ground black pepper to taste
Instructions
- Place the frozen hash browns in a microwave safe bowl and cook on high for ten minutes. (This defrosts them and starts the cooking process so it doesn’t take as long to cook.)
- Cut the raw bacon up with kitchen shears into little strips, (I do several strips at a time), and throw them all in a frying pan and cook till nice and crisp. Remove bacon from fat and let it sit on a paper towel lined plate so you get as much of the excess fat off of it as possible.
- In a large stock pot combine the cream of chicken, milk, sour cream and chicken broth. Bring to a light boil.
- Add the cheese, corn, dill, salt & pepper Throw in the hash browns and bacon. Bring back to a light boil then choose one of these – turn the heat way down and let it simmer for 30-45 minutes stirring frequently or alternatively throw it in the slow cooker on low for a few hours.
Notes
Additional notes:
- I taste it and adjust seasonings if needed after a little bit of cooking. I usually don’t need to add a ton of extra salt but I add a good amount of freshly ground black pepper.
- Don’t worry if the soup seems thin at first – it will get thicker as the potatoes cook. Later if it is getting too thick you can add a bit more milk or chicken broth