Teach Kids to Cook Ahead: Cheeseburger Chowder
Did you know Local Hero member, Barstow’s Longview Farm, is part of the Cabot Cooperative? Here’s a kid-friendly recipe to try at home. Soups and stews are a great chance to learn about planning ahead for the week.
Recipe PDF for Printing Here: Barstow’s Cheeseburger Chowder
Source: Cabot website
Cheeseburger Chowder Recipe from Barstow’s Longview Farm
Serves 4
20 minutes prep time/40 minutes cooking time
Ingredients
- 1 pound ground beef
- ¾ cup chopped onion
- 6 tablespoons Cabot Salted Butter, divided
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 teaspoon basil
- 1 teaspoon dried parsley
- 3 cups chicken broth
- 4 cups diced potatoes
- ¼ cup flour
- 1½ cups evaporated milk
- 10 ounces Cabot Seriously Sharp Cheddar Cheese, grated, about 2½ cups, divided
- 1 teaspoon salt
- ½ teaspoon pepper
- Cabot Sour Cream, chopped scallions to garnish
Directions
- BROWN ground beef in a soup pot over medium heat, remove any liquid and set aside.
- SAUTÉ onion and 4 tablespoons of butter in the same pot until the onions are translucent. Add garlic, carrots, basil, and parsley and sauté 3 minutes.
- ADD chicken broth, cooked ground beef and potatoes. Bring to a boil then reduce heat, cover and simmer 15–20 minutes while the sauce is being made.
- MELT the remaining 2 tablespoons of butter in small pot over medium low heat, add flour and cook, whisking for about 3–5 minutes until butter is fully absorbed. Gradually add evaporated milk, whisking constantly for 6–8 minutes or until the sauce is smooth.
- STIR the sauce slowly into soup and bring to a boil. Cook for 2–5 minutes until thickened.
- REDUCE heat to low and slowly add 2 cups shredded cheese, salt and pepper. Stir until cheese melts. Remove from heat and serve with a dollop of sour cream, additional shredded cheddar, and some chopped scallions scattered on top of each bowl.
