To celebrate the start of “-ber month season,” I bring you this wonderfully hearty potato chowder recipe. This has become a fall time favorite as it is easy to throw together on busy school nights, and it is packed with flavor that lasts a couple of meals. This recipe is great as is, but I think that there are so many things you can add to customize the taste. The next time I make this I may add some jalapenos or maybe a serrano to heat things up. I bet a topping of queso fresco and/or seasoned tortilla strips would set this chowder off as well. I’ve also considered adding extra broth and thickening it up with some Masa flour to enhance the dish with a “tortilla-esque” flavor. The possibilities are endless. I was inspired to give this dish a try by Aunt Bee’s Recipes which is a great recipe blog that I recommend checking out. Aunt Bee’s recipe (found through the above link) offers a slow cooker version of this recipe. If you are interested in making this in a slow cooker her recipe is the way to go. Keep in mind that her ingredients and directions will be slightly different from mine.
TIME: approx. 45 minutes
- 1 lb ground beef
- 1 tbsp vegetable or canola oil
- 1 medium yellow onion, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 5 cloves of garlic, minced
- 1 packet of taco seasoning (I used reduced sodium)
- 1 tsp ground cumin
- 1 tbsp chili powder
- 1 (10oz) can of rotel tomatoes, drained
- 1 (15.25oz) can of corn, drained and rinsed
- 1 (15.25oz) can of black beans, drained and rinsed
- 1 (28oz) bag of potatoes O’Brien, frozen not thawed
- 2 (32 oz) cartons of chicken broth
- 3 cups of milk
- 8 oz bar of cream cheese, softened/room temperature
- 1 bunch of fresh cilantro, reserve a few sprigs to top when you dish
- salt and pepper to taste
- In a large pot heat oil over medium flame. Add the chopped onion, salt and pepper. Saute for about 3 minutes. Add the ground beef and minced garlic. Cook until beef is no longer pink. Drain any excess grease.
- Stir in taco seasoning, cumin, and chili powder until the beef mixture is well coated. Next, add rotel tomatoes, black beans, corn, potatoes, chicken broth and milk.
- Bring to a boil then reduce heat.
- Simmer while covered for 20 minutes.
- Stir in softened cream cheese and fresh cilantro.
- Add salt and pepper to taste.
- Dish topping with the reserved cilantro and enjoy!
Digital recipe card:
*Photo and recipe card are originals belonging to me