Cheesy Hash Brown Potato Chowder
This comforting Cheesy Hash Brown Potato Chowder recipe only requires a few basic ingredients, starting with our bestselling Shredded Hash Browns. It’s cheesy potato goodness with minimal effort–perfect for a chilly evening!
Cheesy Hash Brown Potato Chowder
Ingredients:
- 1 (30 oz.) bag frozen shredded hash browns (#2418)
- 1 (10 oz.) can condensed cream of chicken soup
- 4 cups chicken broth (#1038 base)
- 2 cups cheddar cheese, grated, plus more for serving (#1866)
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon onion powder (#1027)
- 1/2 teaspoon dried oregano (#1445)
- kosher salt and freshly ground pepper, to taste
- croutons, garnish
- Optional garnish: crumbled bacon (#1013)
Instructions:
- Combine chicken broth and hash browns in a large pot or Dutch oven over high heat and bring to a boil.
- Reduce heat to medium and stir in chicken soup, cheddar cheese and onion powder. Season generously with salt and pepper and cook for 10-15 minutes.
- Stir in sour cream and cream cheese and cook until completely incorporated, then blend everything together (or leave as is).
- Transfer to serving bowls and serve topped with oregano, croutons and more cheese.
Serve with Janey Lou’s Beehive Rolls (#8925)
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