Your regularly scheduled pumpkin programming is being interrupted by Mr. Potato Head, who feels that another food needed a little attention for at least one post! Tonight he presents a Potato Chowder Recipe!
This recipe is from Kraft and is very versatile. The chowder is very smooth and creamy...perfect comfort food for a Fall night. Instead of using hash browns, I used diced potatoes. I added corn and omitted the bacon and onions. This recipe can be made lighter by using low fat or fat free cheese. Potato Chowder
3 cups fat-free milk
1 can (10-3/4 oz.) condensed cream of potato soup
2 cups frozen Southern-style hash browns
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
2 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
2 green onions, thinly sliced
1 can (10-3/4 oz.) condensed cream of potato soup
2 cups frozen Southern-style hash browns
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
2 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
2 green onions, thinly sliced
MIX milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., stirring frequently.
SERVE topped with cheese, bacon and onions.
