A thick and creamy potato
and bacon chowder using both frozen hash brown potatoes and mashed
potatoes.
Creamy
Potato Chowder
1 cup frozen hash brown
potatoes
4 strips of bacon, diced
1 cup milk
3/4 cup half-and-half
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
- Saute 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.
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