One bite of this chowder and it’ll become a family favorite!
Scale
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 pound small red potatoes, washed and diced (can substitute russet or Yukon gold, just cut into about a 2″ dice)
- 1 cup diced onion
- 1 cup diced celery
- 1 tablespoon chopped garlic
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon Worcestershire sauce
- 3 cups chicken or beef broth
- 2 cups whole milk
- 1/2 cup cream cheese, room temperature
- 1/4 cup flour
- 2 tablespoons Beef Spice Rub (grab your favorite brand at the store – see note*)
Toppings
- Grated cheddar cheese
- Bacon, cooked and crumbled
- Sliced pickles
Instructions
- Preheat the oven to 425 degrees.
- Place the diced potatoes onto a baking sheet that’s been sprayed with cooking spray and toss with 1 tablespoon of the olive oil and 1 tablespoon of the Beef Seasoning.
- Roast in the oven for 30 minutes, tossing once halfway through cooking.
- While the potatoes are roasting, heat up a large soup pot with the remaining tablespoon of olive oil.
- Add the beef, the remaining tablespoon of Beef Seasoning, onion, celery, garlic, Worcestershire sauce, salt and pepper.
- Stir and cook for 7-8 minutes, stirring in between until the onion and celery soften.
- Sprinkle the flour over the beef mixture, stir and cook for one minute.
- Pour in the milk slowly, stirring as you pour. Add the chicken broth, stir, and then bring the chowder up to a simmer to thicken.
- Let the chowder simmer for 15-20 minutes, then whisk in the cream cheese until smooth.
- Add the roasted potatoes into the soup, stir and taste for seasonings. Adjust if needed, then serve in bowls topped with cheese bacon and pickles if desired.
Recipe Notes
If you can’t find a beef rub or seasoning, simply season the potatoes generously with salt, pepper and garlic powder.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
