Best Cowboy Chowder Recipes

COWBOY CHOWDER

Cowboy Chowder image

Okay, this is a recipe from Allrecipes.com Cheeseburger Soup I) that I completely changed. First off, it was NOTHING like a cheeseburger. Secondly, it needed a MAJOR flavor kick. Also, I made it with regular cheddar cheese but a reviewer suggested Velveeta for a more creamy soup. This is also one of those recipes you can toss...

Provided by Brandi Kirkpatrick

Time 50m

Number Of Ingredients 20

Ingredients

1 lb lean ground beef
1 c onion, chopped
1 c carrots, chopped
1 c celelry, chopped
1 tsp dried basil
1 tsp garlic, minced
1 tsp dried parsley
1/2 tsp fennel seeds
1/4 tsp rubbed sage
1/2 tsp onion powder
1 Tbsp dried onions
1 tsp ground black pepper
4 Tbsp butter, divided
6 c chicken broth
4 beef bouillon, cubes
3 large potatoes, chopped evenly
1/4 c flour
2 c velveeta, cubbed (can use cheddar cheese, shredded)
1 1/2 c milk
1/4 c sour cream

Steps:

1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
2. Stir in garlic, onion powder, sage, fennel seed, pepper, basil and parsley. Add broth, bouillon, dried onion, and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
3. Melt the remainder of butter and stir in flour. Slowly add to soup mixture, stirring well.
4. Gradually add milk to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

SOUTHWESTERN CORN CHOWDER

Southwestern Corn Chowder image

A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 7 servings (about 2 quarts).

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 medium onion, cut into thin wedges
1 tablespoon canola oil
2 cans (14-1/2 ounces each) chicken broth
1 package (10 ounces) frozen corn
3/4 cup picante sauce
2 teaspoons ground cumin
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons minced fresh cilantro
2 tablespoons cornstarch
2 tablespoons water
Shredded Monterey Jack cheese, optional

Steps:

In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 611mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.