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Bacon & Egg Chowder Recipe
|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)|
Serving size: Complete recipe
Calories 1927 Calories from Fat 1120
% Daily Value*
Total Fat 126 g194.6%
Saturated Fat 51.5 g257.3%
Trans Fat 0 g
Cholesterol 933.6 mg
Sodium 3154 mg131.4%
Total Carbohydrates 132 g44%
Dietary Fiber 4.3 g17.3%
Sugars 39.2 g
Protein 72 g143%
Vitamin A 56.4% Vitamin C 19.2%
Calcium 89.3% Iron 43.9%
*Based on a 2000 Calorie diet
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.