Quick Potato Chowder
Source: The State - Columbia, SC January 7, 1981
Servings: 6

6 slices bacon
1 onion -- chopped
1 1/2 cups water
2 packages frozen hash brown potatoes (12-oz. ea)
1 1/2 cups milk
1 1/2 teaspoons seasoned salt
1/4 teaspoon pepper

Cut bacon slices in half and cook in a large saucepan until crisp; remove bacon and drain. Pour off all but 2 tablespoons bacon fat. Add onion and cook until tender, but not browned. Add the water and potatoes. Bring to a boil, turn heat low, cover and simmer 15 minutes or until potatoes are tender. Add the milk, seasoned salt and pepper. Heat thoroughly, but do not let boil. Crumble crisp bacon over chowder.