Creamy Potato Chowder
A thick and creamy potato and bacon chowder using both frozen hash brown potatoes and mashed potatoes.
1 cup frozen hash brown potatoes
4 strips of bacon, diced
1 cup milk
3/4 cup half-and-half (light cream)
1/4 cup butter
2 cups chicken broth
1 teaspoon thyme
4 cups mashed potatoes
2 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper
- Sauté frozen hash brown potatoes (thawed), and diced strips of bacon in a kettle until the bacon is crisp; drain.
- Add milk, half-and-half, butter, chicken broth, and thyme. Bring to a boil.
- Stir in previously prepared mashed potatoes and simmer for 5 minutes, stirring occasionally.
- Season with chopped parsley, salt and pepper.
Makes 6 servings.