Grandmother’s Chowder
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 14 servings (3-1/2 quarts).
Nothing can compare to homemade soup, especially when this is the delicious result! Winter days seem a little warmer when I prepare this savory chowder. —Dulyse Molnar, Oswego, New York
Ingredients
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1 pound ground beef
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1 medium onion, chopped
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12 medium potatoes, peeled and cubed
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3 cups water
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Salt and pepper to taste
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2 cups whole milk
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1 can (15-1/4 ounces) whole kernel corn, drained
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2 teaspoons dried parsley flakes
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1 cup sour cream
Directions
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1.
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
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2.
Stir in the milk, corn and parsley; cook for 5 minutes or until heated through. Add a small amount of hot soup to sour cream. Gradually return all to pan, stirring constantly. Heat through but do not boil.
Nutrition Facts
1 cup: 275 calories, 7g fat (4g saturated fat), 31mg cholesterol, 142mg sodium, 39g carbohydrate (7g sugars, 4g fiber), 12g protein.
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