Indiana Chowder
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 3 | each |
carrots
diced |
|
| 3 | each |
potatoes
diced |
|
| 2 | Stalks |
celery stalks
diced |
*
|
| 1 | medium |
onions
diced |
|
| 1 | can |
soup, cream of cheddar
|
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 3 | each |
carrots
diced |
|
| 3 | each |
potatoes
diced |
|
| 2 | Stalks |
celery stalks
diced |
*
|
| 1 | medium |
onions
diced |
|
| 1 | can |
soup, cream of cheddar
|
*
|
| 1 | x |
salt
|
*
|
Directions
Brown ground beef and pour off excess fat.
In another pan cook carrots, potatoes, celery adn onion in just enough water to cover vegetables for about 10 minutes.
Add vegetable cooking water and vegetables to meat.
Salt to taste.
Add 1 can cheddar cheese soup. Cover and simmer on low heat for about ½ hour.
