Last night's dinner was a surprisingly simple and delicious change of pace for my husband and me. Cheeseburger Chowder was recommended by a friend on a cooking forum, and it is originally from Andrea at this week's menu.
You may see the original recipe here by scrolling down to Cheeseburger Chowder. I subbed ground turkey for lean ground beef and used russet potatoes instead of the recommended red-skinned potatoes. I misread "two red skinned potatoes" and used 2 cups of potatoes, but I liked it that way! Instead of making a white sauce, I thickened the soup with leftover mashed potatoes, and I loved the earthy texture they imparted. A combo of cheddar and Manchego cheeses did not overwhelm the savory flavors of vegetables and tender ground turkey. The vegetables retained their shape with the short cooking time and contributed to the wholesome yummy-ness of the soup. Try it--you will not be disappointed!
Here is my adaptation of the recipe:
Cheeseburger Chowder4 servings
1 lb ground turkey
2 cups peeled and cubed potatoes
1 stalk celery, chopped
1/2 cup diced red and green bell peppers
1 teaspoon Tone's beef base
1-1/2 cups water
1/2 teaspoon kosher salt
1/2 cup cooked corn
2-1/2 cups 1% milk
3/4 cup mashed potatoes (or can use mashed potato flakes to thicken)
1/2 cup grated cheddar cheese
1/2 cup grated Manchego cheese
In a soup pot or pan, brown ground turkey and drain off any fat. Stir in potatoes, celery, bell pepper, beef base, water and salt. Cover and cook 15-20 minutes, until the vegetables are tender. Add corn.
Slowly add milk and mashed potatoes to meat mixture and cook until thickened and bubbly. Add cheese and stir till it melts.
