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.
Seriously, 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.
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.)
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.
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!