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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Everything you love about a cheeseburger, but in a comforting hot bowl of soup.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Colander
- Wooden spoon
Directions
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.
Nutrition facts
Servings
590 Calories per serving
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 150mg
- Sodium: 1510mg
- Total Carbohydrates: 36g
- Protein: 43g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 80%
0%
Iron 20%
0%
Calcium 60%
Recipe Source:
From the week of December 6, 2017