3 lbs Hamburger
2 lbs ground Italian sausage
1 lb bacon chopped up
1 onion chopped up
2 cups frozen corn
2 boxes beef broth
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp oregano
1/4 tsp celery salt
1 8oz box cream cheese
1 cup heavy cream
1cup of shredded monterey jack cheese
In a LARGE soup pot add 2 boxes of beef broth and corn and put on low heat.
Meanwhile in a large frying pan, brown hamburger with chopped onions. Season the hamburger with salt, pepper, garlic, thyme, oregano, and celery salt while it’s cooking. When done add to soup pot.
Brown the chopped bacon until somewhat crisp and add to soup pot.
Brown the italian sausage and add to the soup pot. (You can use the same pan you browned the hamburger in)
When all meat has been added to the pot, turn the heat up to medium and add the heavy cream and cheeses. Cook until cheeses have melted.
Tip #1: If you are not worried about keeping the recipe low carb, in the last step also add diced white potatoes or diced white sweet potatoes to the soup pot and simmer until the potatoes are tender.
Tip #2: If you want a thicker chowder, mix 3 tsp of arrowroot starch in with the heavy cream until it’s smooth before you add it to the soup mix.