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

Easy Bacon Corn Chowder

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

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.