My most favorite and probably easiest, soup recipe came about almost as an accident one day when I was looking for a quick dinner and had all these ingredients on hand. This Easy Cheesy Potato Bacon Corn Chowder basically just involves throwing bags of this and cans of that together and letting it all simmer till it makes this rich, cheesy deliciousness.
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 sour cream (light ok, but not fat free)
- 3 cups chicken broth
- 16oz shredded sharp cheddar cheese
- 12oz 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.
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
Easy Cheesy Potato Bacon Corn Chowder
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
- 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
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