Nothing can compare to homemade soup, especially when this is the delicious result! Winter days seem a little warmer when I prepare this savory chowder. —Dulyse Molnar, Oswego, New York
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 12 medium potatoes, peeled and cubed
- 3 cups water
- Salt and pepper to taste
- 2 cups whole milk
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 2 teaspoons dried parsley flakes
- 1 cup sour cream
Directions
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
- Stir in the milk, corn and parsley; cook for 5 minutes or until heated through. Add a small amount of hot soup to sour cream. Gradually return all to pan, stirring constantly. Heat through but do not boil.
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