Easy Hashbrown Corn Chowder

Last fall I came across this easy corn chowder recipe and it quickly became a “repeat”. Well, as repetitive as a recipe can become when one only cooks about once every three months. I think chowders and soup are the perfect dinner idea for those nights when the autumn air is cool and crisp.  I’ve tweaked this recipe a bit but it is still simple and it is even better the second day after it has had time to sit and absorb all the seasonings and ingredients.

Ingrediants

4 slices bacon, diced {reserve a little for garnish}

1 onion, chopped

1 {14.75 ounce} can cream-style corn

1 {14.75 ounce} can kernel corn

1 ½ cup grated potatoes {or 1 bag of frozen hash browns}

1 {10.75 ounce} can condensed cream of mushroom soup

3 cups milk

salt and pepper to taste

Directions

In a large saucepan over medium heat, saute the grated potatoes (or bag of hashbrowns) until they are slightly brown and crispy. Remove potatoes and place on plate to the side. Add onions and diced bacon to saucepan and sauté till tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 20 minutes, stirring occasionally. Spoon the chowder into individual soup bowls and top with left over bacon bits.

Enjoy!

Adapted from allrecipes.com

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