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Southern Beef-N-Cheese Chowder

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 45 min
Category: Soups/Chilis Sub Category: Chowders

what you need
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil, extra virgin
  • 1 lb. lean ground beef
  • 1-1 1/2 qt. beef stock or broth
  • 1 bag (8 oz.) frozen seasoning mix, thawed
  • 2 bags (16 oz. each) frozen stew vegetables, thawed
  • 1 can (10 oz.) diced Ro*Tel tomatoes and green chilies, undrained
  • 1-2 Tbsp. garlic, minced
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. horseradish, ground
  • 2 tsp. black pepper, fresh ground
  • 2 Tbsp. arrowroot
  • 1/2 cup red wine (not cooking wine)
  • 1 lb. Velveeta Cheese, 1" cubes
make it
Heat a 4-5 qt Dutch oven or pot over medium heat, add butter and olive oil. Brown ground beef, stirring to break up. Add beef stock, seasoning mix, vegetables, tomatoes and green chilies, garlic, Worcestershire sauce, horseradish, and pepper.

Bring to a boil. Cover and reduce heat. Simmer 15 minutes covered, stirring occasionally. Combine arrowroot and red wine. Uncover pot and add arrowroot mixture, stirring to thicken. Add Velveeta a little at a time, stirring constantly, melting into chowder.

If too thick, add more stock (or broth) or water till desired consistency is reached. Serve with croutons, crackers, or bread.
Frozen stew vegetables usually include potatoes, carrots, celery, green peppers, and onions.

Frozen seasoning mix usually includes onions, green and red peppers, and celery (diced).

May substitute water or tomato juice for wine.
Average Rating  (1)
Rated  by smartcutelady on 9/26/2004 Better even with fresh garlic, fresh basil or thyme.
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