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Hearty Cream of Mushroom and Hamburger Chowder
Spicy as you like it |
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3 Lbs 90 % lean ground round or chuck
3 boxes fresh mushrooms
3 large can Mushroom soup
10-12Red potatoes
1 bag Baby Carrots (tiny)
2 bags frozen white corn
2 bags frozen peas
2 white onions
1 quart whipping cream
1/2 gallon whole milk
2 qts Chicken stock
2 leeks
1 box angel hair pasta
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Season and Cook Hamburger then drain and allow to cool.
Note
Season soup with sea salt, white pepper and habanero juice to taste during cooking time. Milk is used to thin if needs to be thinned.
In a large stock pot put the chicken stock, diced red potatoes,diced carrot and diced onion, sliced leeks and bring to a hard boil. Reduce to medium, add sliced or diced mushrooms, add peas and corn and allow to come to a boil, reduce to a low heat. Add the hamurger, mushroom soup and quart of whipping cream. Stir and allow to simmer while cooking angel hair pasta which you have broken into thirds. When pasta is ready, add to pot and allow to simmer for 15 mins and it is then ready to eat.
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Preparation Time: 45 mins |
Serves: 15 |
| Recipe Origin: United States |
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Submitted by: |
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Shaun
Missouri
United States |
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| This recipe has been viewed 1803 times. |
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