Creamy Meatball Chowder



8 servings



2 lbs. ground round
1 md. yellow onion, chopped
1 tbsp. butter
1 cup chopped celery
2 tbsp. flour
Salt and pepper, to taste
2 cups beef broth
2 cups cream-style corn
1/4 cup chopped parsley
1-1/2 cup evaporated milk
1/2 cup water
1-1/2 cup shredded sharp Cheddar cheese


In a large bowl combine ground round and onion. Form into 1-inch balls. Melt butter in a large skillet. Saute meatballs, browning on all sides. Remove meatballs from skillet and drain. Reserve 1 tablespoon drippings. Add celery to skillet, cook and stir 5 minutes. With a whisk stir in flour, salt and pepper. Stir until smooth and thickened, about 5 more minutes. Add 1 cup beef broth, stir to mix. Pour contents of skillet into a large saucepan or soup kettle. Add reserved meatballs and all remaining ingredients except cheese. Simmer, covered, 45 minutes. Stir in cheese just before serving.

Author's Comments

This makes a great meal on a cold winter day.

Similar Recipes


0 Recipe Reviews