Bacon & Egg Chowder
|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)|
|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)|
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.
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.