COWBOY CHOWDER

Cowboy Chowder image

Provided by Brandi Kirkpatrick

Time 50m

Number Of Ingredients 20

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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.