Tuesday, February 1, 2011
Crock Pot Potato Chowder
1 pkg frozen shredded hash browns (30 oz)
3 cups chicken broth
1 can cream of mushroom soup
1/2 cup green onions (I used half of a small regular onion and it was great)
1/4 tsp pepper
Put all ingredients in crock pot and stir. Cook on low for 4 hours. After 4 hours add an 8 oz pkg of cream cheese and stir in. Cook for an additional 30 min.
I also added some cooked chopped bacon at the same time as the cream cheese. Another time I added chopped leftover ham at the beginning. They both turned out yummy.
As a side note: I also tried this recipe using low fat soup and low fat cream cheese. It was still o.k., but the consistency was off- kind of pasty-- sticky. I think I'll stick to the original recipe- or at least staying with regular cream cheese.