Step 1

In a large pot or Dutch oven, cook the chopped bacon over medium-high heat until slightly crisp. Transfer the bacon to a paper towel lined plate.

Step 2

Add the diced onion to the pot (do not remove the bacon grease) and sauté until slightly tender. Add in the garlic and cubed hash browns, stirring to combine. Turn the heat down to a medium heat and put the lid on the pot and let the potatoes cook for 10-12 minutes, stirring every few minutes until the potatoes are soft.

Step 3

Sprinkle the flour over the potatoes, stirring to coat, cooking this mixture for 2-3 minutes. Pour in the broth and corn and using a whisk stir to combine, scraping up the bits on the bottom of the pan. Bring this to a simmer and let cook for 5 minutes.

Step 4

Whisk in the milk and seasonings allowing the soup to thicken.

Step 5

When slightly thickened fold in the shredded cheese and bacon. Taste test if additional salt is needed.

Step 6

Serve warm.