Milk, condensed soup and a blend of cheeses make this bacon-potato chowder thick and creamy. And quick? Yup. Just 30 minutes, start to finish.
What You Need
Original recipe yields 6 servings
1 can (10-3/4 oz.) condensed cream of potato soup
3 cups milk
2 cups ORE-IDA Diced Hash Brown Potatoes
1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
2 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled
2 Tbsp. chopped fresh parsley
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Let's Make It
Mix soup and milk in large saucepan until blended. Stir in hash browns.
Bring to boil on high heat, stirring occasionally; simmer on medium-low heat 10 min., stirring frequently.
Serve topped with cheese, bacon and parsley.
Sprinkle with freshly ground black pepper just before serving.
Serve each bowl with a crusty whole grain roll or bread.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.