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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Easy Bacon Corn Chowder

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Author: Stacey Little | Southern Bite


  • 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


  • 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.