Email to Buny      

Beef: Beef, Corn & Poblano Chowder

Source of Recipe

The Texas Beef Council


List of Ingredients

1 1/2 pounds beef round or chuck cooked and shredded
3 quarts chicken stock
2 bay leaves
1 cup rice uncooked
3 cups skim milk
3 tablespoons butter
1 cup onions diced
1/2 cup celery diced
4 poblano peppers diced
2 cups corn fresh or frozen
1 teaspoon thyme marjoram and nutmeg
salt and pepper to taste
1 jar roasted peppers diced


Recipe

Combine chicken stock, rice and bay leaves in stock pot; simmer until rice is tender. Remove bay leaves and puree the mixture until smooth. Return mixture to pot and add enough milk to make chowder consistency (slightly to moderately thick). Melt butter and saute vegetables. Add to chowder along with shredded beef. Add the herbs and and red peppers and heat until very warm.