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Easy Cheesy Potato Bacon Corn Chowder

A warm, creamy chowder filled with cubed hash brown potatoes, crisp bacon, sweet corn, and cheese in a rich, flavorful base. Perfect for weeknight meals and easily adaptable for healthy versions.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soups
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 28-32 oz 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 sour cream (light ok, but not fat free)
  • 3 cups chicken broth
  • 16 oz shredded sharp cheddar cheese
  • 12 oz frozen corn
  • 1 Tbsp dried dill
  • 1 tsp salt
  • to taste Freshly ground black pepper

Method
 

Preparation
  1. Place the frozen hash browns in a microwave safe bowl and cook on high for ten minutes to defrost and start cooking.
  2. 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.
  3. In a large stock pot, combine the cream of chicken soup, milk, sour cream, and chicken broth. Bring to a light boil.
Cooking
  1. Add the cheese, corn, dill, salt, and pepper to the mixture.
  2. Incorporate the hash browns and cooked bacon, then bring back to a light boil.
  3. 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.

Notes

For a healthy serving, pair with steamed greens or a salad. To make it high protein, top with cooked chicken or Greek yogurt instead of sour cream. Store in the fridge for up to 3-4 days or freeze for up to 2 months. Reheat gently to avoid separating dairy.