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 Marketโ€™s version but declared my version just as good. Itโ€™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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    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 ยฝ 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 ยฝ 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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