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Bacon & Egg Chowder

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Ingredients
  Butter/Margarine 3 Tablespoon
  All purpose flour 6 Tablespoon
  Dijon-style mustard 1 Teaspoon
  Chicken broth/Canned regular strength chicken broth 1 Cup (16 tbs)
  Milk 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Hard cooked eggs 3
  Crisp cooked bacon slices 6 , crumbled
  Vegetable oil 2 Tablespoon
  Frozen southern style hash brown potatoes 1 1⁄2 Cup (24 tbs)
Directions

Melt butter or margarine in a 3-quart saucepan.
Add flour and mustard; stir until smooth.
Remove from heat.
Add a small amount of broth, stirring constantly until a smooth paste forms.
Stir in remaining broth and milk.
Bring to a boil over medium-high heat, stirring constantly.
Season with salt and Worcestershire sauce.
Cut hard-cooked eggs in half.
Remove egg yolks; set aside.
Cut egg whites in 1/2-inch cubes.
Add egg whites and bacon to broth mixture.
Keep broth mixture warm, but do not boil.
Heat oil in a large skillet.
Add potatoes.
Cook over medium-low heat, turning potatoes occasionally, until tender and browned, about 10 minutes.
Add browned potatoes to chowder.
Ladle hot chowder into individual bowls.

Recipe Summary

Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bacon

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