Chowder. Creamy, delicious chowder. There’s no better way to spend a freezing afternoon, other than (im)patiently waiting to be able to devour the soul warming chowder. I usually make extra so I can freeze some for those busy days. This time, my boys enjoyed it way too much to stop at just one bowl, so needless to say, there wasn’t any for future meals.
1-2 pounds ground chuck
14 Yukon Gold potatoes
4 cups water
4 cups milk (reserve 1 cup for later)
6 TBSP flour
1/4 cup butter (1/2 stick)
8 oz cream cheese (softened, cut into small cubes)
16 oz frozen sweet peas
1 heaping TBSP parsley
2 tsp mineral salt
1 tsp oregano
1/4 tsp thyme
1/8 tsp ground rosemary
Brown ground chuck in large pot.
While ground chuck is browning, clean potatoes and cut off any bad spots, then dice into bite sized pieces.
Once ground chuck is thoroughly cooked, drain half the grease.
Add water, 3 cups milk, diced potatoes, butter, parsley, salt, oregano, thyme, and rosemary, bring to a slow boil.
Once potatoes begin to soften, add peas and cream cheese.
Cook until potatoes are soft, stirring frequently.
In small measuring cup, whisk 6 TBSP flour into the reserved 1 cup of milk.
While continuously stirring, slowly pour mixture into pot and bring to low boil for about 2 minutes.