INTRODUCTION
Easy Cheesy Potato Bacon Corn Chowder is a warm, creamy bowl of comfort. This chowder blends cubed hash brown potatoes, crisp bacon, sweet corn, cheese, and a rich base made with cream of chicken, milk, sour cream, and chicken broth. It is simple to make and fills the house with a cozy smell.
This recipe is a great weeknight choice and a healthy version of classic chowder when you make smart swaps. If you like rich, cheesy flavors with bacon, you might also enjoy a lighter, fast snack like a cheesy bacon ranch quesadilla for a different meal that keeps the same tasty profile.
This article shows how to make this chowder step by step, gives healthy options, and explains how to store and prep it for meals. It also shares ideas to make it a lighter option or a high protein meal for busy days.
WHY YOU WILL LOVE THIS RECIPE
- It is easy and fast to start because you use frozen hash browns and frozen corn.
- It is great for meal prep: make a large batch and enjoy several meals.
- You can make a lighter option or a high protein version with simple swaps.
- It is filling and balanced: protein from bacon, cheese, and dairy with fiber from corn and potatoes.
- This chowder works for family dinners and is easy to portion for weight loss goals when you control serving size.
HOW TO MAKE Easy Cheesy Potato Bacon Corn Chowder
This chowder cooks on the stove or in a slow cooker. It tastes rich, but you can make a healthy version by choosing lower-fat or high-protein swaps in the same recipe.
EQUIPMENT NEEDED
- Large stock pot or slow cooker
- Frying pan for bacon
- Microwave-safe bowl
- Kitchen shears or a sharp knife
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
Ingredients You’ll Need :
- 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
STEP-BY-STEP 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.
HOW TO SERVE Easy Cheesy Potato Bacon Corn Chowder
Serve the chowder hot in medium bowls. For a healthy serving idea, pair one 1-cup portion with a side of steamed greens or a fresh salad. This helps keep portions in check and adds fiber and vitamins. For portion control, aim for 1 to 1 1/2 cup servings, which give good satiety without excess calories if you are watching weight.
To make it a high protein meal, top each bowl with extra diced cooked chicken or a spoon of Greek yogurt instead of extra sour cream. This swaps some fat for protein and keeps the texture creamy. If you need a gluten free chowder, use a certified gluten free cream of chicken soup and gluten free broth—this dish can be good for many diets when you pick the right canned goods.
STORAGE & FREEZING : Easy Cheesy Potato Bacon Corn Chowder
- Fridge: Store cooled chowder in airtight containers for up to 3-4 days.
- Freezer: For longer storage, place chowder in freezer-safe containers or heavy-duty freezer bags. Leave a little space at the top and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat on the stove over low heat, stirring so the dairy does not separate. Add a splash of milk or broth if the chowder is too thick after reheating.
When you plan to freeze, consider leaving out the sour cream and adding it fresh when you reheat. That keeps texture creamy and fresh.
SERVING SUGGESTIONS
- Serve with a crisp green salad or steamed broccoli for a balanced plate.
- Offer whole grain crackers or a small whole wheat roll on the side for extra fiber.
- Add a squeeze of lemon or a sprinkle of fresh parsley to brighten flavors without extra calories.
- For a lighter option, top with chopped green onion or chives instead of extra cheese.
A balanced side: serve one cup of chowder with a large mixed salad for a meal that has vegetables, protein, and a moderate portion of carbs.
VARIATIONS
- Healthier version: Use turkey bacon or center-cut bacon, low-fat sour cream, and reduced-fat cheddar. Use low-fat milk or a mix of milk and unsweetened plain Greek yogurt to boost protein. Use low-sodium chicken broth and lower the added salt. This lighter option reduces calories and sodium while keeping taste.
- High-protein or low-carb version: For a high protein meal, add diced cooked chicken breast or shredded rotisserie chicken and replace some or all of the sour cream with plain Greek yogurt. To make a low carb version, swap the frozen hash browns and corn for riced cauliflower and a small amount of diced green peppers. This cuts carbs and keeps the creamy texture. Another high-protein idea is to add white beans or lentils if you want more fiber and plant protein.
- Air fryer or oven-baked version: Cook the bacon and crisp the hash brown cubes in an air fryer for a quick, less greasy finish. Crisp the bacon in the air fryer at 400°F for 8–10 minutes, and toss hash browns with a little oil and air fry until golden. Then add both to the simmered chowder. You can also bake a cheesy topping in an oven-safe dish: pour the chowder into a casserole, top with extra cheese, and bake at 375°F for 10–12 minutes until bubbly for a warm, oven-baked twist. If you like crunchy bits, air fry or oven-toast small bread cubes to serve as croutons over each bowl.
Also see a tasty potato and sausage spin on cheesy ranch potatoes that pairs well with this chowder for a hearty meal idea like in this cheesy ranch potatoes and smoked sausage recipe.
FAQs
Q: Is this chowder good for weight loss?
A: This chowder can be part of a weight loss plan if you control portions and choose lighter versions. Use turkey bacon, light sour cream, reduced-fat cheese, and low-sodium broth. Serve a 1-cup portion with a big salad to keep calories lower and feel full. This is a good for weight loss plan when used in a balanced menu.
Q: Can I make this diabetic-friendly?
A: Yes. To make a diabetic-friendly chowder, reduce starchy ingredients like potatoes or choose smaller servings, and use low-fat dairy and low-sodium broth. Replace hash browns with more non-starchy vegetables or riced cauliflower to lower net carbs. Monitor portion size and pair with non-starchy vegetables.
Q: How long does the chowder keep in the fridge?
A: Store the chowder in an airtight container for 3-4 days in the refrigerator. Reheat fully on the stove to at least a simmer. If you froze it, thaw overnight in the fridge before warming.
Q: Can I use fresh potatoes instead of frozen hash browns?
A: Yes. Peel and cube russet or Yukon gold potatoes into 1-inch pieces and par-cook them in boiling water or the microwave until slightly tender before adding to the chowder. This keeps the cooking time similar. Fresh potatoes add more control over texture.
Q: Is this chowder gluten free?
A: The chowder can be gluten free if you use a certified gluten free cream of chicken soup and check your broth labels. Many canned soups contain wheat, so pick gluten free brands.
Q: Can I make this low calorie?
A: For a lower calorie meal, use low-fat milk, light sour cream or Greek yogurt, reduced-fat cheese, and turkey bacon. Reduce the amount of cheese or use a strong-flavored cheese so you use less. Serve smaller portions with a big salad or steamed veggies.
MAKE-AHEAD TIPS FOR Easy Cheesy Potato Bacon Corn Chowder
- Pre-cook the bacon and store it in the fridge for up to 3 days. Add it at the end when you heat the chowder. This makes weeknight service faster.
- Par-cook the hash browns in the microwave and store in a covered container in the fridge. When you want chowder, heat the base and add the pre-cooked potatoes. This step makes it great for meal prep and saves time.
- Make a big batch and portion into individual meal containers for grab-and-go lunches. This soup reheats well and is great for meal prep.
- If you want a high protein meal ready, cook and shred a pack of chicken ahead and add to containers with the chowder. Reheat and serve for a fast dinner.
For another hearty dish that fits meal prep and family dinners, try this related cheesy potato and sausage idea in the cheesy ranch potatoes and smoked sausage recipe for more variety.
Easy Cheesy Potato Bacon Corn Chowder
Ingredients
Method
- Place the frozen hash browns in a microwave safe bowl and cook on high for ten minutes to defrost and start cooking.
- Cut the raw bacon into little strips using kitchen shears and cook in a frying pan until crisp. Remove excess fat by placing the bacon on a paper towel.
- In a large stock pot, combine the cream of chicken soup, milk, sour cream, and chicken broth. Bring to a light boil.
- Add the cheese, corn, dill, salt, and pepper to the mixture.
- Incorporate the hash browns and cooked bacon, then bring back to a light boil.
- Reduce heat and let it simmer for 30-45 minutes, stirring frequently, or transfer to a slow cooker and cook on low for a few hours.