Publisher Photo
Publisher Photo
Serve fresh fruit or a salad with this hearty chowder and you have a complete meal! My family really enjoys it.—Regina Somerlot, Wabash, Indiana
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 1 small onion, diced
  • 1 package (10 ounces) frozen peas, thawed
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 quart plus 1 cup tomato juice
  • 1 package (1 pound) noodles
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 to 2 cups (4 to 8 ounces each) shredded American cheese

Directions

In a skillet, cook beef with onion over medium heat until meat is no longer pink; drain. Stir in the peas, tomatoes and tomato juice. Add noodles and seasonings.
Cover and cook on medium heat for 15 minutes, stirring as needed. Reduce heat; simmer 10-15 minutes longer. Sprinkle cheese on top and let it melt before serving. Yield: 8-10 servings.
Originally published as Chuck Wagon Chowder in Country Ground Beef 1993, p10

Nutritional Facts

1 each: 375 calories, 12g fat (5g saturated fat), 87mg cholesterol, 997mg sodium, 44g carbohydrate (8g sugars, 4g fiber), 24g protein.

  • 1-1/2 pounds ground beef
  • 1 small onion, diced
  • 1 package (10 ounces) frozen peas, thawed
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 quart plus 1 cup tomato juice
  • 1 package (1 pound) noodles
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 to 2 cups (4 to 8 ounces each) shredded American cheese
  1. In a skillet, cook beef with onion over medium heat until meat is no longer pink; drain. Stir in the peas, tomatoes and tomato juice. Add noodles and seasonings.
  2. Cover and cook on medium heat for 15 minutes, stirring as needed. Reduce heat; simmer 10-15 minutes longer. Sprinkle cheese on top and let it melt before serving. Yield: 8-10 servings.
Originally published as Chuck Wagon Chowder in Country Ground Beef 1993, p10

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