Thursday, February 7, 2013

CHEESEBURGER CHOWDER

1/2 lb ground beef
1 onion, chopped
2 tbsp flour
2 cans (14 1/2-oz) fat-free reduced-sodium chicken broth
1 can (14 1/2-oz) diced tomatoes, undrained
3/4 lb pasteurized prepared chees product, cut into 1/2-inch cubes
4 tsp sweet pickle relish

In a large saucepan, brown meat with the onion and drain well.

Stir in the flour, cook and stir for 2 minutes.  Add broth and tomatoes; cook on medium-low for 5 minutes or until heated thoroughly.  Stir often during the cooking.  Stir in the cheese product; cook and stir for 8 to 10 minutes or until the cheese is melted and the chowder is heated thoroughly.

To serve, spoon into soup bowls.


Suggestion: Serve with crusty bread or crackers.

Yield: 8 cups

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