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 cheese 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
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 cheese 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
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.