Tuesday, December 21, 2010

Bacon, 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 Sharp Cheddar Cheese
2 slices OSCAR MAYER Bacon, cooked, 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; simmer on medium-low 10 min., stirring frequently.

SERVE topped with cheese, bacon and onions.


Special Extra
Sprinkle with freshly ground black pepper just before serving.
Special Extra
Serve each bowl with a crusty whole grain roll or bread.


  1. this recipe is from kraftrecipes.com, Deanne wanted me to add it for her :-)

  2. Mmmm...I am going to try that this week. If I didn't have chili thawing now(that I have to use because I dropped it and broke the container it was in) I would totally do it tonight ;)