Grandmother's Chowder Recipe

5 1 1
Grandmother's Chowder Recipe
Grandmother's Chowder Recipe photo by Taste of Home
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Grandmother's Chowder Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 12 medium potatoes, peeled and cubed
  • 3 cups water
  • Salt and pepper to taste
  • 2 cups milk
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 teaspoons dried parsley flakes
  • 1 cup (8 ounces) sour cream

Directions

In a soup kettle or Dutch oven, cook beef and onion over medium heat until the 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. Stir in 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. Yield: 14 servings (3-1/2 quarts).
Originally published as Grandmother's Chowder in Taste of Home Ground Beef Cookbook 1999, p141

Nutritional Facts

1 cup: 275 calories, 7g fat (4g saturated fat), 31mg cholesterol, 142mg sodium, 39g carbohydrate (7g sugars, 4g fiber), 12g protein.

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 12 medium potatoes, peeled and cubed
  • 3 cups water
  • Salt and pepper to taste
  • 2 cups milk
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 teaspoons dried parsley flakes
  • 1 cup (8 ounces) sour cream
  1. In a soup kettle or Dutch oven, cook beef and onion over medium heat until the 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. Stir in 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. Yield: 14 servings (3-1/2 quarts).
Originally published as Grandmother's Chowder in Taste of Home Ground Beef Cookbook 1999, p141

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MY REVIEW
tamarachronister User ID: 1908061 46640
Reviewed Jan. 10, 2011

"The only changes I made weres using McCormicks "Monreal Steak" seasoning in the meat mixture and then added a little bit of salt, and I added baby carrots and chives for color. I didn't have 12 potatoes, so I used 8, and seems to be plenty. This soup is out of this world good - we're serving it to company tonight with a salad and homemade rolls! This one is definitely a keeper!"

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