In a large stockpot, cook beef, onion, and pepper over medium heat until beef is no longer pink (165 degrees) and onion has softened; drain off any excess liquid. Stir in garlic and cook 2 minutes more. Add milk, broth, and potatoes. Simmer, covered, for 10 to 15 minutes or until potatoes are tender.
Everything you love about a cheeseburger, but in a comforting hot bowl of soup.
Servings and Ingredients
|1 lbs. 95% lean ground beef|
|1 c. red onion, chopped|
|1 c. red bell pepper, chopped|
|2 clove(s) fresh garlic, minced|
|2 c. Hy-Vee whole milk|
|1 ½ c. Hy-Vee 33% reduced-sodium chicken broth|
|2 large russet potatoes, peeled and chopped|
|2 c. Velveeta cheese, cubed|
|1 c. Hy-Vee shredded sharp Cheddar cheese|
|Green onions, sliced, for garnish|
|Fresh parsley, chopped, for garnish|
Things To Grab
- Large stockpot
- Wooden spoon
Add Velveeta cubes and sharp cheddar cheese about 1/4 cup at a time until the cheese melts into the chowder.
Divide chowder between 6 bowls. Top with green onions and/or parsley, if desired.
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 150mg
- Sodium: 1510mg
- Total Carbohydrates: 36g
- Protein: 43g
From the week of December 6, 2017