Thursday, February 12, 2009

Rosemary Potato Chowder


2-14 oz cans chicken broth
1 28 oz package of O-brien style hashbrown potatoes
13 oz jar real bacon bits or 1 cup diced ham
1 15oz can of corn
2 tbs cornstarch
1/4 cup water
1 pint half and half
2 teaspoon dried rosemary
1 tsp pepper

Bring chicken broth to a boil in a large pot. Add potatoes and bacon or ham. Cook about 10 minutes until potatoes are tender. Stir in corn. Mix cornstarch and water until it is a smooth paste. Stir mixture into pot and continue stirring until it becomes slightly thickened. Stir in half and half and rosemary. Add pepper. Serve and enjoy!

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