Blustery Day Double Potato Chowder
Nothing makes a chilly fall night better than a hearty bowl of warm chowder under the stars.
Photo by Kirk Kirkconnel.
Recipe by Sarah Kirkconnel, www.trailcooking.com
YIELD
About 2 servings
PREP TIME / COOK TIME
5 minutes / 20 minutes
INGREDIENTS
- 1 cup dried instant hash browns
- 1/4 cup diced dried onions
- 4 tsp low-sodium vegetable or beef bouillon
- 1 tsp dried parsley
- 1/4 tsp diced dried garlic
- 1/4 tsp dried thyme
- 1/4 tsp ground black pepper
- 1/2 cup instant mashed potato flakes
- 1/4 cup parmesan chese
- 1/2 cup fried onions
- 1 tbsp olive oil
DIRECTIONS
1
Add the seasonings, and hash browns to a pot with 4 cups water. Cover and set aside for 15 minutes for the vegetables to rehydrate.
2
Add the oil, stir well and bring to a boil. Lower the flame to low, cover and simmer on a low boil for five minutes.
3
Turn off the stove and add the cheese, potatoes, and fried onions to the pot. Stir well, taste for seasoning and add more pepper and salt as desired.