Ingredients

The following ingredients have 6 Servings
  • 1 pound ground beef
  • 1 teaspoon seasoning salt
  • 5 tablespoons butter (divided)
  • 15 ounces canned corn (drained)
  • 1 medium sweet onion (diced)
  • 1 tablespoon dried parsley flakes
  • 4 cloves garlic (minced)
  • 4 cups chicken stock
  • 4 medium russet potatoes (peeled and diced into bite sized chunks)
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 8 ounces sharp cheddar (diced into small cubes or shredded)

Instruction

  • In a large stock pot, brown the ground beef over medium heat until cooked through. Drain the fat, stir in the seasoning salt to coat the beef, and set the beef aside.
  • Add 1 tablespoon of butter to the bottom of the stock pot set over medium heat. Once melted, add the onions and cook for 5 minutes or until translucent.
  • Stir in the garlic and parsley and cook 1 more minute.
  • Add the corn, potatoes, cooked ground beef, and chicken stock to the pan.
  • Bring to a boil, reduce heat to medium-low, and cover. Cook for 10-15 minutes or until the potatoes are tender.
  • In a small saucepan, melt the remaining 4 tablespoons of butter.
  • Whisk in the flour and cook for 2 minutes, whisking constantly.
  • Whisk in the milk and cook until thickened to consistency of a thin gravy.
  • Add the flour mixture to the pot of soup, along with the cheddar.
  • Stir to combine and continue cooking over medium-low heat until the cheese has melted and the soup has thickened, stirring occasionally.
  • Serve with croutons, diced tomatoes, and green onions, as desired.