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)


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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