Potato Corn Chowder

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Potato Corn Chowder-Crazy4Smiths

Potato Corn Chowder has been a family favorite for years. My mother made it and now I make it for my family because it's quick and simple but oh so yummy! It's a great go-to meal because it's easy to keep all of the ingredients on hand. It's also inexpensive, especially when you buy the canned corn and canned milk at Smith's case lot sale.
Potato Corn ChowderSeriously, I always keep Libby canned veggies and Kroger canned milk on hand because they are so versatile and I can use them in so many recipes.

Potato Corn Chowder-Crazy4Smiths

You'll need a 12 oz package of bacon. I usually freeze mine, that way I always have a couple of packages on hand. If it's frozen, just microwave it for 60 seconds so that you can slice it into pieces. (It's actually easier to cut if it's only partially defrosted but refrigerated is fine too.)

Potato Corn Chowder-Crazy4Smiths

First, fry up the bacon in a pot over high heat until the bacon is crispy. Next, remove the bacon from the pot and cook the diced onion in the bacon grease until translucent or about 3 minutes. Then, add defrosted "southern style" hashbrowns to pot with onion and cook for 2-3 minutes. While stirring the hashbrowns, scrap the bottom of the pot to loosen the yummy bits of bacon stuck to the bottom of the pan. Last, add 3 cups of water or enough to cover the hashbrowns. Cover and cook on medium for 10-15 minutes or until tender.

Potato Corn Chowder-Crazy4Smiths

Then add a can of creamed corn and a can of canned milk. Add the bacon back in and stir. Next, add the seasonings and let simmer for 5 minutes and serve!

Potato Corn Chowder-Crazy4Smiths

Potato Corn Chowder
Yields 8
A quick and satisfying bacon, potato and corn chowder that the whole family will enjoy.
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Cook Time
30 min
Total Time
30 min
Cook Time
30 min
Total Time
30 min
Ingredients
  1. 12 oz. bacon, cut up into bite sized pieces
  2. 1 small onion, diced
  3. 32 oz. bag of Kroger "southern style" hash browns
  4. 3 cups water
  5. 12 oz. can Kroger canned milk
  6. 8.5 oz. can Libby creamed corn
  7. 1 tsp salt
  8. 1/4 tsp pepper
  9. 1 Tbsp dry parsley flakes
  10. 1/2 - 1 tsp garlic powder
Instructions
  1. Dice onion and cut bacon into bite size pieces.
  2. Fry up the bacon in a pot over high heat until the bacon is crispy.
  3. Next, remove the bacon from the pot and cook the diced onion in the bacon grease until translucent or about 3 minutes.
  4. Add defrosted "southern style" hash browns to pot with onion and cook for 2-3 minutes. While stirring the hashbrowns, scrap the bottom of the pot to loosen the yummy bits of bacon stuck to the bottom of the pan.
  5. Add 3 cups of water or enough to cover the hash browns. Cover and cook on medium for 10-15 minutes or until tender.
  6. Then add a can of creamed corn and a can of canned milk.
  7. Add the bacon back into the pot.
  8. Last, add the salt, pepper, parsley and garlic powder and stir.
  9. Let simmer over low heat for 5 minutes and serve!
Notes
  1. I usually freeze my bacon then I just microwave it for 60 seconds so that you can slice it into pieces. (It's actually easier to cut if it's only partially defrosted but refrigerated is fine too.)
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