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Creamy Potato Chowder

1 cup frozen hash brown potatoes
4 strips of bacon, diced
1 cup milk
3/4 cup half-and-half
1/4 cup butter
2 cups chicken broth
1 teaspoon thyme
4 cups mashed potatoes
2 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper

1. Saute frozen hash brown potatoes (thawed), and diced strips of bacon in a kettle until the bacon is crisp; drain. Add milk, half and half, butter, chicken broth, and thyme. Bring to a boil. Stir in previously prepared mashed potatoes and simmer for 5 minutes, stirring occasionally. Season with chopped parsley, salt, and pepper.

Makes 6 servings.

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