Bacon & Egg Chowder Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| All purpose flour | 6 Tablespoon | |
| 1 teaspoon Dijon-style mustard | ||
| 1 cup Chicken Broth, canned regular-strength chicken broth | ||
| Milk | 3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| 3 hard-cooked eggs | ||
| 6 crisp-cooked bacon slices, crumbled | ||
| Vegetable oil | 2 Tablespoon | |
| 1-1/2 cups frozen Southern-style hash-brown potatoes | ||
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.
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.
Chef
