Beef and Cheddar Cheese Chowder

Beef and Cheddar Cheese Chowder

Beef and Cheddar Cheese Chowder
Served with green salad with maple dressing-I threw together this soup one day when my oldest daughter was feeling run down. She loves Whole Foods Market’s version but declared my version just as good. It’s so simple to make and adding chopped spinach to an energizing protein-rich base balances hormones and boosts immunity.
    Servings
    4people
    Cook Time
    40minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    40minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1tablespoon coconut or olive oil, divided
    • 1pound stewing beef, cut into bite size pieces
    • 3 celery stalks, chopped
    • 1 bell red pepper, chopped
    • 3 garlic cloves, chopped
    • 1teaspoon sea salt
    • 1/2teaspoon ground black pepper
    • 1/2cup mild salsa
    • 2cup whole milk
    • 3cup fresh spinach, chopped
    • 2cup shredded sharp cheddar cheese
    • 2tablespoon apple cider vinegar
    • 2teaspoon fresh thyme, chopped
    • 1/2teaspoon maple syrup
    • 1/4cup extra-virgin olive oil
    • 2teaspoon Dijon mustard
    • 1/4teaspoon sea salt
    • 1teaspoon ground black pepper
    • 1 bag sweet baby greens (like Fresh Express)
    • 1/2cup Freshly shredded parmesan cheese, from refrigerated section
    Instructions
    1. Heat ½ tablespoon oil in a dutch oven over medium-high heat. Brown the beef for 3 minutes. Transfer beef to paper towels to drain. Heat remaining ½ tablespoon oil and add the celery, peppers, and garlic. Saute for 2-3 minutes until vegetables are tender. Add in 1 cup of water, bring to a slow boil and add the following 4 ingredients (through milk). Reduce the heat to low, add in beef and spinach and cook for an additional minute; remove the saucepan from heat (but the soup is still hot) and stir in cheese, 1/4 cup at a time, to allow cheese to melt properly rather than clumping.
    2. To assemble salad: combine apple cider vinegar and the following 6 ingredients (through ground black pepper) in a large salad bowl. Add lettuce; toss to coat. Top salad with cheese.
    3. Serve soup with salad.
    Recipe Notes

    I use whole milk and water, but feel free to substitute 1% or 2% milk. If you do use low-fat milk, increase milk to 3 cups and eliminate the cup of water.

    If you are still having clumping issues when adding in the cheese, toss your shredded cheese with 1 tablespoon of flour or cornstarch prior to adding to soup. The coating creates a more stable surface and prevents the cheese shreds from sticking together.

    You could also add a few splashes of wine or lemon juice. The acidic liquid encourages the cheese to soften and melt.

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