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Splendid Chowder Recipe: Creamy Beef and Potato Soup

Splendid Beef and Potato Chowder

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6

Ingredients
  

  • 6 slices beef bacon diced
  • 1.5 lbs beef chuck roast cut into 1/2-inch cubes
  • 1 large onion chopped
  • 4 cups potatoes peeled and cubed (Russet or Yukon Gold)
  • 2 cups water or beef broth for extra flavor
  • 1 tsp salt divided
  • 1 tsp black pepper ground
  • 1/2 cup butter unsalted
  • 1/2 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 can (12 oz) evaporated milk
  • 2 tbsp fresh parsley minced, for garnish

Instructions
 

  • In a Dutch oven or large soup pot, cook the diced beef bacon over medium heat until crisp. Remove with a slotted spoon and set aside on paper towels, reserving about 1-2 tablespoons of drippings in the pot.
  • Increase heat to medium-high. Add the cubed beef chuck to the pot and sear until browned on all sides, about 5-7 minutes. Remove beef and set aside with the bacon.
  • Add the butter to the pot. Once melted, add the chopped onion and sauté until tender and translucent, about 5 minutes.
  • Stir in the flour, salt, and black pepper. Cook for 1-2 minutes, stirring constantly to remove the raw flour taste.
  • Gradually whisk in the water (or beef broth), half-and-half, and evaporated milk. Bring the mixture to a gentle boil, stirring occasionally to ensure the base is smooth and thickened.
  • Reduce heat to low. Add the potatoes and the browned beef chuck back into the pot. Cover and simmer gently for 20-25 minutes, or until the potatoes are tender and the beef is cooked through.
  • Stir in the reserved crisp beef bacon just before serving (save some for garnish if desired).
  • Ladle into bowls and garnish with fresh minced parsley.