1 pound hash brown potatoes, southern style (one half bag Ore Ida frozen)
48 ounces chicken broth, (1 1/2 boxes)
2 -15 oz. can canned corn, creamed
1 -15 oz. can corn, whole kernel
3 slices cooked bacon, crumbled
1 -10 3/4 ounce can cream of chicken soup
1 chicken bouillon cube
dash salt and pepper
Place all ingredients in a large pot, bring to a boil. Reduce heat, simmer, stirring frequently, for 15 minutes.
Using immersion blender, puree the soup for about a minute.
10 Servings