Potato Sharp Cheddar Chowder

Quick Method
5 cups frozen Southern style hash brown potatoes, thawed
1 cup water
1 can (10.75 oz.) cond. cream chicken soup
2 1/2 cups 1% milk
1 cup light cream
1 teaspoon onion powder
1/4 cup pre-cooked crumbled bacon
1 cup shredded sharp cheddar cheese


Place thawed frozen potatoes and water in saucepan. Bring to a boil, reduce heat to simmer, cover and cook 5-15 minutes or until cooked.

Whisk together soup, milk, cream and onion powder; stir in bacon and cheese; add to cooked potatoes and stir; heat until cheese is melted and chowder is hot.

Traditional Method
5 cups diced potatoes (approximately 5-6 medium)
1 teaspoon salt
1 cup water
4 slices bacon
1/2 cup chopped onion
3 tablespoons flour
3 cups 1% milk
1 cup light cream
1 cup shredded sharp cheddar cheese


Place peeled and diced potatoes in saucepan with water and salt; bring to a boil, reduce heat to simmer, cover and cook until potatoes are tender.

Fry bacon in medium saucepan until crisp. Remove bacon and crumble. Reserving 2 tablespoon bacon drippings, discard excess fat. Add chopped onion.

For nutrition analysis, click on link: www.dairycouncilutnv.org.

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