This might be the heartiest potato chowder ever—thick with triple Cheddar cheese, crumbled bits of bacon and chunks of Southern-style hash browns.
What You Need
Original recipe yields 6 servings
1 can (10-3/4 oz.) condensed cream of potato soup
3 cups milk
2 Tbsp. finely chopped red pepper
2 cups ORE-IDA Diced Hash Brown Potatoes
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
2 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled
2 green onion s, thinly sliced
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Let's Make It
Mix soup, milk and red pepper 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 onions.
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 19g
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.