- 2 lbs (908 g) ground beef 93/7
- 1 tbsp (15 g) oil
- 3 medium (200 g) carrots
- 5-6 medium (200 g) celery stalks
- 1 medium (200 g) sweet onion
- 3 medium (550 g) russet potatoes
- 1 bunch (30 g) curly parsley optional
- 32 oz (946 g) bone broth chicken stock is a fine alternative
- 2 cups (480 g) water
- 1½ tbsp (21 g) butter
- 2½ tbsp (21 g) flour use gluten free if needed. I used an oat/tapioca flour mixture when I made this.
- 1½ cups (360 g) 2% milk
- 1 cup (112 g) shredded cheddar cheese
- 1 tbsp (12 g) granulated chicken bouillon
- 2 tbsp (15 g) cornstarch
- 2 tbsp (30 g) cold water
- salt and pepper to taste
For the Chowder
- Wash and cut your carrots, celery, onion, potatoes and parsley. Cut the carrots into half circles, celery and onion into a small dice, and the potatoes into a medium to large dice. Roughly chop the parsley leaves into small pieces.
- In a large pot, add some oil over medium high heat. Add in the onion, celery, and carrots and cook to develop some color, around 5-8 minutes.
- Once the vegetables have developed some color, make some room in the middle of the pot and add the beef. Brown the meat as best as you can.
- Once the beef has cooked, add in the potatoes, broth, and enough water to just cover the contents of the pot. I used 2 cups, you may need more or less. Reduce the heat to medium, cover the pot and allow it to boil until the potatoes have softened, around 10 minutes.
- When the potatoes have about 5 minutes left, start making your bechamel sauce. If you have never done this before, I recommend watching a quick tutorial on how to do it. Here is Papa Gordon making one, https://www.youtube.com/watch?v=9aeCJGmEXqE
- In a skillet over medium heat, make a roux by melting the butter and stirring in the flour. Add in the milk in batches, stirring constantly until a smooth sauce forms and it begins to thicken. Once smooth, add in the cheese and melt.
- Pour in the cheese sauce to the pot with the soup and mix.
- To thicken the soup you will want to add a cornstarch slurry, mix 1 tbsp of cornstarch with 1 tbsp of cold water together at a and stir it into the mixture until you have achieved your desired thickness. I used 2 tbsp when I made it but depending on how much liquid you have, you may need more or less.
- Stir in 1 tbsp of granulated chicken bouillon and salt and pepper to taste. Add in ¼ cup of chopped fresh parsley if you wish.
- Soup is actually very meal prep friendly. You can use this recipe as a meal prepped dish or as a regular meal. This recipe makes 6 servings. Divide the soup evenly between your dishes. Top with fresh parsley for garnish.
The information in the following table are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.