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#CookClub recipe No. 10: Cheeseburger Chowder

Cheeseburger Chowder?

On one hand, it sounds just a bit weird but on the other, I imagine that a second bowl will be highly coveted. Meat and potatoes can do that to a person.

Turns out it does taste like more. I made this on a chilly night last week and it's a keeper.

The recipe comes from MagnoliaDays.com, the delightful blog of Renee Dobbs of Stockbridge, Ga. Dobbs' blog covers all sorts of food and her original recipes are accompanied with photos good enough to eat.

Dobbs is part of the #SundaySupper movement started by Dunedin blogger Isabel Laessig. She'll join us for our weekly live Twitter chat on Feb. 13.

"What I like most about the soup is how it truly captures the components and flavors of a cheeseburger and fries," she says. "There's beef, cheese, potatoes, along with simple seasonings that let the ingredients shine. It's hearty and comforting too."

I agree with her. The recipe calls for whole milk, but I used low-fat and don't think the recipe was harmed at all. I also left out the celery.

As always, I am eager to see what you do with it.

Join us online!

To participate online, the key is to remember #CookClub because that's how you'll want to tag everything. You'll have two weekends to make the recipe and post a photo on Instagram with your comments. The next recipe will be announced at tampabay.com on Feb. 17.

Photos and comments of the Cheeseburger Chowder are due by 6 p.m. Feb. 16. Some of the photos and comments will be printed in the Tampa Bay Times food section Feb. 19.

As part of the #CookClub conversation, join us from 7 to 8 p.m. on most Thursdays for a live #CookClub chat on Twitter. The next chat is Feb. 6 and we'll be talking about the Quick Coq au Vin we made last time.

Have questions? Direct them to @RoadEats on Twitter and tag them #CookClub or email jkeeler@tampabay.com.

EASY

Cheeseburger Chowder

Deadline for photos and comments on Instagram is 6 p.m. Feb. 16. Tag them #CookClub.

1 pound ground beef

1 tablespoon vegetable or canola oil

1/2 cup chopped onion

1/4 cup chopped celery

2 tablespoons chopped green bell pepper

2 medium potatoes, peeled and cut into 1/2-inch cubes (2 cups)

1 tablespoon instant beef bouillon granules

1 1/2 cups water

1/2 teaspoon ground black pepper, plus more if needed

3 tablespoons all-purpose flour

2 1/2 cups whole milk, divided use

1 1/2 cups (6 ounces) grated sharp cheddar cheese

Salt

Additional grated sharp cheddar cheese for garnish

Brown the ground beef in a 3- or 4-quart saucepan, breaking up with a spoon while browning. Once browned, drain beef using a colander or strainer.

Add the oil to the saucepan over medium heat. Add onion, celery and green pepper. Cook until vegetables have softened and onions are translucent, about 5 minutes.

Add the cooked beef, potatoes, bouillon, water and pepper. Stir to combine. Bring to a simmer, cover, and cook over low heat until potatoes are tender, about 20 minutes.

In a small cup, add the flour and pour in 1/2 cup milk. Stir or whisk to combine thoroughly (no lumps). Add milk/flour mixture and remaining milk to the pan. Stir to combine.

Cook, stirring occasionally, until thickened and bubbly, about 10 minutes.

Add cheese and stir until cheese melts. Taste and adjust seasoning with salt and pepper.

Serve hot with additional grated cheese as a garnish if desired.

Serves 6 to 8.

Source: MagnoliaDays.com

#CookClub recipe No. 10: Cheeseburger Chowder 02/03/14 [Last modified: Tuesday, February 25, 2014 5:12pm]
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© 2017 Tampa Bay Times

    

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