This simple, satisfying Bacon, Cheese and Potato Chowder comes together quickly with some store bought ingredients but still has that delicious, home-cooked flavor. Utilizing two time-saving ingredients helps get this hearty chowder on the table quickly, perfect for busy weeknights.
There’s nothing like a bowl of soup to warm you up on a cold night. Served with some homemade garlic bread or biscuits this delicious budget-friendly meal is sure to satisfy even the heartiest of appetites.
Getting a Potato Chowder to have just the right consistency and flavor takes a bit of practice. In some recipes, the potatoes become over cooked and mushy or the cream base is too bland. But in this Bacon, Cheese, and Potato Chowder, all the elements of the soup come together in delicious harmony.
Easy, Time-Saving Ingredients
- Frozen Simply Potatoes (Diced Potatoes)- these save the time of peeling and cutting potatoes and the texture stays just right.
- Cream of Potato Soup- this adds a lot of creaminess and richness to the soup without requiring the time to cut vegetables, simmer the broth, and make a roux to thicken the soup.
The easy store-bought ingredients in this recipe make this soup one of the tastiest and easiest soups to make, perfect for a quick dinner. Using pre-cooked bacon would also save time.
PrintBacon, Cheese and Potato Chowder
- Total Time: 45 minutes
Ingredients
- 3 cups milk
- 1 can cream of potato soup
- 2 cups frozen hashbrowns, Southern style
- 6 slices bacon, cooked and crumbled
- 1 cup Sharp cheese, shredded
- 1–2 green onion tops, chopped finely {optional}
Instructions
- Cover cookie sheet with foil and place a metal cooling rack on top. Place bacon on top of cooling rack and cook in 400 degree oven for about 15 minutes or until crispy. Cool and crumble.
- Whisk together the milk and soup in a large pan on the stove.
- Stir in the hash browns and crumbled bacon.
- Bring to boil and reduce to simmer for 10-15 minutes. You can also ladle soup into a crockpot to keep warm.
- Serve topped with green onions and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Have a go at this recipe, I’m sure you will find it to be just as delicious as we did.
Let’s talk…What is your favorite chowder or soup? Do you eat soups and chowders year round or only during fall and winter?
1 Comment
This looks really good. I never thought about using hash browns before.
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