If you don't want to go to all of the trouble of cooking the bacon, I have used a bag of bacon pieces before and it turned out just fine. (NOT bacon bits... Oscar Mayer bacon pieces... found in a bag next to the bacon bits.) BUT if you have the time, adding that crispy freshly fried bacon takes this soup over the top. Anytime I take this soup somewhere I'm asked for the recipe which I am always embarrassed to give because of the simplicity. Still, you can't argue with the results.
Ingredients:
28-32oz bag frozen southern style hash brown potatoes, (cubed, not shredded)
12oz bacon
2 cans cream of chicken soup
2 2/3 cups milk
16oz container light sour cream
3 cups chicken broth
12-16oz shredded sharp cheddar cheese (how cheesy do you want it? I like 16oz)
12oz bag frozen corn
1 Tbsp dried dill
1 tsp salt
Freshly ground black pepper to taste
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 couple of paper towels 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:
1. Turn the heat way down and let it simmer for 30-45 minutes stirring frequently or:
2. Throw it in the slow cooker on low for a few hours.
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.
Also don't worry if it 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
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 couple of paper towels 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:
1. Turn the heat way down and let it simmer for 30-45 minutes stirring frequently or:
2. Throw it in the slow cooker on low for a few hours.
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.
Also don't worry if it 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
