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Beef, Corn and Poblano Chowder
A Texas Beef Council favorite that warms you on the coldest day. |
Prep: 20 minutes
Cook: 1 hour
Servings: Serves 6
| 1-1/2 |
lbs. beef round ro chuck, cooked and shredded |
| 3 |
qts. chicken stock |
| 1 |
cup rice, uncooked |
| 2 |
bay leaves |
| 3 |
cups skim milk |
| 3 |
Tbsp. butter or margarine |
| 1 |
cup onions, diced |
| 1/2 |
cup celery, diced |
| 4 |
poblano peppers, diced |
| 2 |
cups corn, fresh or frozen |
| 1 |
tsp. each thyme, marjoram and nutmeg |
| -- |
salt and pepper, to taste |
| 1 |
jar roasted red peppers, diced |
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Combine chicken stock, rice and bay leaves in stock pot; simmer until rice is tender. Remove bay leaves and puree the mixture until smooth. |
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Return mixture to pot and add enough milk to make chowder consistency (slightly to moderately thick). |
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Melt butter and saute vegetables. Add to chowder along with shredded beef. Add the herbs and red peppers and heat until very warm. |
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| Use a convenient, fully-cooked, pot roast from your grocer rather than cook your own roast for a quick alternative. |
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