CHEESY POTATO CORN CHOWDER

Cheesy Potato Corn Chowder image

Provided by Jeanne Benavidez

Time 1h

Number Of Ingredients 17

1 lb ground beef
salt and pepper to season beef
1 medium onion, chopped
2 stalk(s) (ribs) celery, chopped
1 green or red bell pepper, seeded and chopped
1 tsp dried basil
1 tsp dried parsley flakes
1 - 2 clove garlic, minced
5 Tbsp butter, divided
4 c chicken broth
2 - 3 large potatoes, diced (peeled or unpeeled, your choice)
1 pkg (16 oz) frozen whole kernel corn, thawed
3 Tbsp all purpose flour
2 c processed cheese (velveeta) cubed
1 1/2 c milk
1 tsp salt
1 tsp black pepper

Steps:

1. In a medium-sized, non-stick skillet, brown the beef seasoned with salt and pepper, drain and set aside.
2. In a 3-quart soup pot, sauté the onion, celery, bell pepper, basil, parsley and garlic in 2 tablespoon butter until vegetables are tender, about 10 minutes.
3. Add the chicken broth, potatoes, browned ground beef and corn to the soup pot. Add more chicken broth or water to cover the vegetables if necessary. Bring to a boil, reduce heat and cover. Simmer for 12-15 minutes or until potatoes are fork tender.
4. Meanwhile, in the non-stick skillet, melt the remaining butter. Add the flour, stir and cook for 3-5 minutes until bubbly. This will help thicken the soup stock.
5. Add butter-flour mixture to the soup pot, stir well and bring to a boil. Cook and stir for 2-3 minutes.
6. Reduce the heat to low and stir in the cheese, milk, salt and pepper, stirring until cheese melts.
7. Remove from the heat and serve immediately. Great served in a nice bread bowl and garnished with sour cream, chopped green onions or chives.