Corn and Beef Chowder
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, diced
– 3 medium potatoes, peeled and cubed
– 1 cup cooked beef, shredded or diced
– 2 cups sweet corn kernels (fresh or frozen)
– 3 cups low-sodium beef broth
– 1 cup milk
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1/2 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and black pepper to taste
– 2 tablespoons chopped parsley for garnish
Directions:
1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and golden.
2. Stir in the carrots and potatoes, cooking for 5 minutes to soften slightly.
3. Add the beef, corn, thyme, paprika, and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the vegetables are tender.
4. In a small saucepan, melt butter and whisk in flour to create a roux. Cook for 1–2 minutes, then slowly add the milk, whisking constantly until smooth and thickened.
5. Pour the milk mixture into the soup, stirring well to combine. Let it simmer for another 5–10 minutes until creamy and slightly thickened.
6. Season with salt and pepper, then ladle into bowls and sprinkle with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 4 servings