LMAJ
01-29-2012, 06:09 PM
Got this from my sister -made it today... really tasty...
Cheeseburger Chowder
1 ½ lbs ground beef
3 slice bacon cut in ¼ inch pieces
1 ½ cup yellow onions diced
½ cup diced red pepper
1 TBSP minced garlic
½ tsp ground pepper
½ tsp dried thyme
2 TBSP butter
pinch of dried basil
pinch of oregano
1 Bay leaf
½ cup flour
3 cups chicken broth
1 ½ cup heavy cream
1 cup grated sharp cheddar
¼ cup grated parmesan
2 cups diced potatoes
Boil potatoes in salted water until tender but not mushy-about 5-10 minutes. Drain and set aside.
Brown ground beef with a little salt and pepper. Drain and set aside.
Cook bacon in a large stock pot on medium heat till crisp. Take bacon out but leave grease. To grease add onion, red pepper, garlic and black pepper. Saute until onion is tender. Add butter, thyme, basil, oregano and bayleaf. Saute a few more minutes.
Sprinkle flour over onion mixture. Cook stirring often with a wooden spoon to make a light roux. The mixture will be thick cook about 5minutes. Add chicken broth. Cook until thickened almost to a boil, add cream and cook until thicker. Stir in beef, potatoes, cheddar and parmesan. Stir until cheese melts.
Serve crumbled bacon and additional cheddar cheese on the side as toppings.
Excellent served with a side salad and warm bread.
(Double when making)
Cheeseburger Chowder
1 ½ lbs ground beef
3 slice bacon cut in ¼ inch pieces
1 ½ cup yellow onions diced
½ cup diced red pepper
1 TBSP minced garlic
½ tsp ground pepper
½ tsp dried thyme
2 TBSP butter
pinch of dried basil
pinch of oregano
1 Bay leaf
½ cup flour
3 cups chicken broth
1 ½ cup heavy cream
1 cup grated sharp cheddar
¼ cup grated parmesan
2 cups diced potatoes
Boil potatoes in salted water until tender but not mushy-about 5-10 minutes. Drain and set aside.
Brown ground beef with a little salt and pepper. Drain and set aside.
Cook bacon in a large stock pot on medium heat till crisp. Take bacon out but leave grease. To grease add onion, red pepper, garlic and black pepper. Saute until onion is tender. Add butter, thyme, basil, oregano and bayleaf. Saute a few more minutes.
Sprinkle flour over onion mixture. Cook stirring often with a wooden spoon to make a light roux. The mixture will be thick cook about 5minutes. Add chicken broth. Cook until thickened almost to a boil, add cream and cook until thicker. Stir in beef, potatoes, cheddar and parmesan. Stir until cheese melts.
Serve crumbled bacon and additional cheddar cheese on the side as toppings.
Excellent served with a side salad and warm bread.
(Double when making)