One bite of this chowder and it’ll become a family favorite!
- 2 tablespoons olive oil
- 1 lb. ground beef
- 1 1/2 lbs. small red or russet potatoes, washed and cubed
- 1 cup onion, diced
- 1 cup celery, diced
- 6 garlic cloves, chopped
- 1 1/2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon cumin
- 1 tablespoon worcestershire sauce
- 3 cups chicken broth
- 2 cups whole milk
- 1/2 cup cream cheese, room temperature
- 1/4 cup flour
- 2 tablespoons Stubb’s Beef Natural Spice Rub, divided
- 2 cups grated cheddar cheese
- 10 strips cooked bacon, crumbled
- sliced pickels
- Preheat the oven to 425 degrees.
- Place the cubed potatoes ontp a baking sheet sprayed with cooking spray and toss with 1 tablespoon of the olive oil and 1 tablespoon of the Stubb’s Beef rub.
- 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 other tablespoon of olive oil.
- Add the beef, the other tablespoon of Stubb’s Beef Spice Rub, onion, celery, garlic, cumin, worcestershire sauce, salt and pepper.
- Stir and cook for 10 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.
- Once the milk is in you can pour in the chicken broth, then bring the chowder up to a boil.
- Reduce the heat and let simmer for 15 minutes until the chowder had thickened.
- After 15 minutes has passed, stir in the cream cheese using a whisk to get the lumps out.
- Now you can add the roasted potatoes into the soup, stir and serve.
- Spoon the chowder into bowls and top with cheese, bacon and pickles.