Cheeseburger and Fries Chowder

• Meat

  • 10 strips Bacon, cooked
  • 1 lb Ground beef
  • 2 tbsp Stubb's beef natural spice rub

• Produce

  • 1 cup Celery
  • 6 Garlic cloves
  • 1 cup Onion
  • 1 1/2 lb Red or russet potatoes, small

• Canned Goods

  • 3 cups Chicken broth

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tsp Black pepper, fresh ground
  • 1/4 cup Flour
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 2 cups Cheddar cheese, grated
  • 1/2 cup Cream cheese
  • 2 cups Whole milk

• Other

  • sliced pickels

Found on mantitlement.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 lb. ground beef
• 1½ lbs. small red or russet potatoes, washed and cubed
• 1 cup onion, diced
• 1 cup celery, diced
• 6 garlic cloves, chopped
• 1½ teaspoons salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon cumin
• 1 tablespoon worcestershire sauce
• 3 cups chicken broth
• 2 cups whole milk
• ½ cup cream cheese, room temperature
• ¼ cup flour
• 2 tablespoons Stubbs Beef Natural Spice Rub, divided
• 2 cups grated cheddar cheese
• 10 strips cooked bacon, crumbled
• sliced pickels

Directions

• Preheat the oven to 425 degrees.
• Place the cubed potatoes ontp a baking sheet sprayed with cooking spray and toss with 1 tablespoon of the olive oil and 1 tablespoon of the Stubbs Beef rub.
• Roast in the oven for 30 minutes, tossing once halfway through cooking.
• While the potatoes are roasting, heat up a large soup pot with the other tablespoon of olive oil.
• Add the beef, the other tablespoon of Stubbs Beef Spice Rub, onion, celery, garlic, cumin, worcestershire sauce, salt and pepper.
• Stir and cook for 10 minutes, stirring in between until the onion and celery soften.
• Sprinkle the flour over the beef mixture, stir and cook for one minute.
• Pour in the milk slowly, stirring as you pour.
• Once the milk is in you can pour in the chicken broth, then bring the chowder up to a boil.
• Reduce the heat and let simmer for 15 minutes until the chowder had thickened.
• After 15 minutes has passed, stir in the cream cheese using a whisk to get the lumps out.
• Now you can add the roasted potatoes into the soup, stir and serve.
• Spoon the chowder into bowls and top with cheese, bacon and pickles.