Bacon, Cheese and Potato Chowder

There’s nothing like a bowl of soup to warm you up on a cold night. Served with a loaf of homemade bread and this becomes a delicious budget friendly meal sure to satisfy even the heartiest of appetites.

I have tried to make Potato Chowder for our family in the past and have consistently met with the same results, a bland tasteless grogg. I never seemed to get all the elements of the soup to come together in harmony, either the potato would be over cooked and mushy or the cream base would be like water. I could just never seem to get it right.

What could I do?

I went on a search, a search for the perfect Potato Chowder recipe! I scoured the internet. I poured through every recipe book we had ever bought or had been given to us. All to no avail, until I was going through my stash of little Kraft recipe magazines and voila` I found it!

The simple store bought ingredients in this recipe make this soup one of the tastiest and easiest soups we have made in quite some time. It was so simple to make that even our teenage son would be able to put this together for a quick dinner if the need ever arises. I love soup with some homemade bread but Doug is the type that has to add saltine crackers to all his soups, so when I noticed he was eating this Bacon, Cheese and Potato Chowder without his usual handful of crackers added I knew we had a keeper.

Bacon, Cheese and Potato Chowder
 
Prep time
Cook time
Total time
 
Ingredients
  • 3 cups milk
  • 1 can cream of potato soup
  • 2 cups frozen hashbrowns, Southern style
  • 6 slices bacon, cooked and crumbled
  • 1 cup Sharp cheese, shredded
  • 1-2 green onion tops, chopped finely {optional}
Instructions
  1. Cover cookie sheet with foil and place a metal cooling rack on top. Place bacon on top of cooling rack and cook in 400 degree oven for about 15 minutes or until crispy. Cool and crumble.
  2. Whisk together the milk and soup in a large pan on the stove.
  3. Stir in hashbrowns and crumbled bacon.
  4. Bring to boil and reduce to simmer for 10-15 minutes. {you can also ladle soup into a crockpot to keep warm}
  5. Serve topped with green onions and cheese.

Recipe inspired by Kraft Foods

Have a go at this recipe, I’m sure you will find it to be just as delicious as we did.

Let’s talk…What is your favorite chowder or soup? Do you eat soups and chowders year round or only during fall and winter?

 

Comments

  1. This looks really good. I never thought about using hash browns before. Holy Cannoli Recipes Kristin recently posted..Summer Chicken SaladMy Profile
  2. my mother would love this I think I may make it for her and have a great lunch time conversation when kids go back to school

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