Beef Chowder Ole Tex-Mex & Southwest

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Servings
   Serves 4-6

Prep Time
   10 minutes

Cook Time
   20 minutes

Cooking Methods
   Braising
   Stewing

Beef Type
   Miscellaneous Cuts

Ingredients

• 1 package (1 lb.) fully cooked beef pot roast, gravy removed, shredded
• or - 12 oz. fully cooked shredded beef
• 1/2 cup butter
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 16 oz. frozen corn kernels, thawed
• 32 oz. chicken broth
• 14 oz. canned, chopped green chiles
• 1 Tbsp. fresh thyme
• 2 cups Half & Half or whole milk
• 1 jar (7 oz.) roasted red bell pepper, cut into strips

Instructions

Melt butter in a medium skillet. Saute onion, cleery and corn until crisp tender.

Combine chicken broth, chilies, and thyme in a large sauce pan and heat over medium until mixture begins to simmer.

Add cooked vegetables, roasted red peppers and shredded beef.

Add Half & Half or whole milk and heat until warm. Do not allow mixture to come to a boil.

Suggestions

To see other winter warm-up suggestions, try: Beef Con Queso Texas Bean Dip Crockpot Beef Stew Chilly Day Beef Chili