The taste of a good bacon cheeseburger is hard to beat until you try this chowder! It’s hearty, convenient and family friendly.
—KRISTIN STONE LITTLE ELM, TX
PREP: 15 MIN. • COOK: 30 MIN. • MAKES: 6 SERVINGS
1 pound ground beef
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 garlic clove, minced
3 tablespoons all-purpose flour
2 1/2 cups 2% milk
1 pound potatoes (about 2 medium), peeled and chopped
1 1/2 cups water
1 tablespoon reduced-sodium beef bouillon granules
12 ounces process cheese (Velveeta), cubed (about 2 1/4 cups)
3 bacon strips, cooked and crumbled
1. In a 6-qt. stockpot, cook beef, onion and pepper over medium heat 6-8 minutes or until the beef is no longer pink and the onion is tender, breaking up beef into crumbles; drain. Add garlic to the beef mixture; cook 1 minute longer. Stir in flour until blended.
2. Gradually stir in milk. Add potatoes, water and bouillon; bring to a boil. Reduce heat; simmer, covered, for 15-20 minutes or until the potatoes are tender.
3. Add cheese; stir until melted. Sprinkle individual servings with bacon.