Easy Bacon Corn Chowder

This Bacon Corn Chowder recipe is ready in about 30 minutes and there's no peeling or chopping! It's easy and delicious!

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Prep Time 5

Cook Time 25

Total Time 30

Author Stacey Little

Ingredients

2 (32-ounce) cartons College Inn Chicken Broth
1 (32-ounce) bag frozen Southern style hash browns
1 (2.8-ounce) package real bacon bits (about 3/4 cup)
1 (14 to 16-ounce) bag frozen kernel corn
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup half and half
1/2 cup flour
4 tablespoon butter
salt
pepper
For garnish: sliced green onions (cheddar cheese, and crumbled bacon)

Instructions

Pour the broth into a large (at least 5-quart) stock pot. Bring to a boil over medium-high heat and stir in the potatoes, bacon, corn, and garlic and onion powders. Cook about 5 minutes.
In a small bowl, whisk together the half and half and flour until well combined. Pour the mixture into the soup and whisk to combine. Reduce the heat to a simmer and cook until the potatoes are tender and the soup has thickened. Stir in the butter and add salt and pepper to taste.
Serve topped with sliced green onion, shredded cheddar cheese, and additional bacon if desired.

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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