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–+ servings
hearty corn beef soup

Ground Beef Corn Chowder Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 1 pound ground beef
  • 1 cup onion chopped
  • 2 clove garlic minced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 3 cup corn kernels fresh or frozen
  • 4 cup chicken broth
  • 2 cup potatoes peeled and diced
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add ground beef and cook until browned, breaking it up with a wooden spoon.
  • Add onion and garlic to the pot and sauté until the onion is translucent.
  • Stir in carrots and celery, cooking for an additional 5 minutes.
  • Add corn, chicken broth, and potatoes to the pot and bring to a boil.
  • Reduce the heat and let it simmer for 20 minutes until potatoes are tender.
  • Stir in heavy cream, salt, and black pepper, and heat through.
  • Remove the pot from heat and let it rest for 5 minutes.
  • Serve hot, garnished with fresh parsley.

Notes

For a richer flavor, consider browning the ground beef well to develop a deeper caramelization. Using fresh corn will enhance the sweetness of the chowder, but frozen corn works well in a pinch. Adjust the seasoning to taste, especially after adding the cream, to ensure the flavors are balanced. If you prefer a thicker soup, you can mash some of the potatoes before adding the cream.
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