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