Pages

Tuesday, May 21, 2013

bacon cheeseburger chowder


It seems so, so silly to be posting this recipe after what happened in Oklahoma yesterday.  I grew up in that beautiful state, and I passed through Moore just last weekend.  My family and friends live there (so far as I know, everyone is okay, thank goodness).  Possessions have been lost...lives have been lost.  So sad. 

But Oklahoma is a praying state.  They will get through this (they always do), and we can help.  Pray, pray, pray.  Pray for those children who can't find their parents.  Pray for those parents who can't find their children.  Pray for the injured.  Pray for the grieving.  Pray for those whose finances were already tight before losing everything they had.  Pray for wisdom for the leadership, medical teams, and rescuers.  Pray for provisions.  Donate what you can to the Red Cross.  But above all, pray.

So I guess, back to the recipe.  It's perfect comfort food - just like I grew up with in Oklahoma!  It's hearty and filling, cheesy and flavorful, and will warm you to the core.  Even if it's a balmy 90 degrees where you are living, just turn up the AC and have some of this.  It's just what I needed when watching the news last night.


First, you brown hamburger and onion in a large stockpot.  Drain, and then add frozen corn, red bell pepper, chopped potatoes, minced garlic, water, beef bullion, and salt.  If you are tempted to use beef broth instead of bullion, that's okay.  Just notice that the recipe calls for a greater proportion of bullion to water than you'd find in broth, so they flavor might be weaker.


Bring the soup to a boil, then cover and simmer until the potatoes are tender.  At that point, add 2 cups milk.  Mix the remaining milk and flour until smooth, and then add to the soup.  Simmer until slightly thickened (just a few minutes).


Finally, add the cheese, and cook and stir on low until cheese is melted.  Serve each bowl topped with crumbled bacon.


Bacon Cheeseburger Chowder
  • 1 lb. hamburger
  • 1 onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 potatoes, peeled and chopped
  • 1/2 cup frozen corn
  • 1 clove garlic, minced
  • 1 1/2 cups water
  • 3 cubes beef bullion
  • 1/2 t. salt
  • 2-1/2 cup milk, divided
  • 3 T. flour
  • 12 oz. Velveeta cheese, cubed
  • crisply cooked bacon to garnish

Brown hamburger meat with onion in large stockpot.  Add bell pepper, potatoes, corn, garlic, water, bullion, and salt; bring to a boil.  Reduce heat, cover, and simmer for 15 minutes or until potatoes are tender.  Add 2 cups milk.  Mix flour into the remaining milk and stir into the soup; bring to a boil and cook until slightly thickened.  Add cheese and cook on low, stirring until melted.  Top with crisply cooked bacon crumbles just before serving.

No comments:

Post a Comment

Related Posts with Thumbnails