Breakfast Chowder

On a nippy winter morning, this is a great way to warm yourself up and start your day. Prep time is a little lengthy, but it can be made the night before and reheated. 

3 T butter or margerine

6 T all-purpose flour

1 tsp. dijon or spicy mustard

1 cup chicken broth

3 cups milk

1/2 tsp. salt

1/2 tsp. worcestershire sauce  (optional)

3 hard boiled eggs

6 crisp cooked slices of bacon

2 T vegetable oil

2 cups frozen, southern style hash browns. (I make my own from fresh potatoes, but either works)

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1. Boil, peel and chop eggs.

2. Heat oil in large skillet and fry potatoes until tender and browned.

3. Fry bacon. Drain and crumble when cooled.

Set aside.

Melt butter in a 3 qt saucepan. Add flour and mustard; stir until smooth. Remove from heat. Add a small amount of broth, stirring constantly with a wire whisk until a smooth paste forms.

With wooden spoon, stir in remaining broth and milk. Bring to a bubbling boil over medium high heat, stirring constantly. Boil for one minute. Season with salt and worcestershire sauce.

Stir eggs, bacon and potatoes into chowder.  Makes 4 (1-1/2 cup) servings.

Note: Tastes great topped with grated cheese.

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