Monday, September 17, 2007

Bacon, Cheese & Potato Chowder

I got this recipe from a Kraft Foods magazine, but I changed it a bit. It's fast and easy because it uses a can of condensed soup, but the hashbrowns and finishing touches make it taste like you made it from scratch! I served it with sour dough bread.

What you'll need:
3 cups Milk
1 can (10 3/4 oz) condensed cream of potato soup
2 cups frozen hashbrown
Salt, to taste (approx. 2 tsp.)
Shredded cheddar cheese
Bacon, crisply cooked and crumbled
Green Onions, thinly sliced
Sour Cream

What you'll do:
Mix milk and soup in large saucepan.
Stir in hashbrowns.
Season with Salt and pepper.
Bring to boil on high heat, stirring occasionally.
Reduce heat to med-lo and simmer for 10 minutes, stirring frequently.
Top with bacon crumbles, cheddar cheese, green onions, and a dollup of sour cream.

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