Indiana Chowder Food

INDIANA CHOWDER

Steps:

• In a large pot, bring water to a boil for the noodles.
• Brown your hamburger meat and onion over a medium heat in a skillet.
• Add the garlic and salt and pepper according to your taste.
• Sprinkle in the taco seasoning or chili powder. (I used chili powder and just added about 1 teaspoon. Season it accord to your liking.)
• Once the beef is browned, add the corn, peas and Rotel.
• Combine the meat and veggies well. Continue to cook over medium heat, stirring occasionally.
• By this point your water should be boiling for the noodles. Add the noodles to the water and bring to a boil according to the package directions. Generally they cook in about 8 minutes or less.
• Once the noodles are done, drain and return back to the pot.
• Pour the meat mixture into the pot with the noodles. Stir to combine.
• Place the pot back on the still warm burner. (The burner is off, but still heated.)
• Cover the top with shredded cheese. Place a lid on it and let it set for about 3-5 minutes until the cheese melts.
• Plate it up and you're good to go.

INDIANA CHOWDER

Steps:

• 1. Brown meat and onion. Drain. Add tomatoes, tomato sauve, water, corn, butter and seasonings. Cover and bring to a boil. Add noodles, turn to low heat and cook for 30 minutes. Sprinkle with grated cheese on top. CHOW DOWN!!!!

INDIANA CHOWDER

Steps:

• Brown ground beef and pour off excess fat. In another pan cook carrots, potatoes, celery adn onion in just enough water to cover vegetables for about 10 minutes. Add vegetable cooking water and vegetables to meat. Salt to taste. Add 1 can cheddar cheese soup. Cover and simmer on low heat for about ½ hour.

INDIANA CHOWDER

Steps:

• Brown ground beef and pour off excess fat.
• In another pan cook carrots, potatoes, celery and onion in just enough water to cover vegetables for about 10 minutes.
• Add vegetable cooking water and vegetables to meat.
• Salt to taste.
• Add 1 can cheddar cheese soup.
• Cover and simmer on low heat for about 1/2 hour.

INDIAN CORN CHOWDER

Steps:

• Place the water, bouillon cubes, pepper, onion, mushrooms, corn, potatoes and carrots in a large kettle. Bring to a simmer over medium heat: allow to simmer 15 minutes. Drain off the broth and reserve: set the vegetables aside.
• Melt butter in the kettle. When bubbling add the flour, stirring with a whisk until flour is incorporated. Add the reserved broth slowly, stirring constantly until the mixture is smooth.
• Slowly add the milk or light cream stirring well. Add the reserved vegetables and heat to serving temperature. Add hot water if necessary to thin to desired consistency.
• Serve hot garnished with bacon bits if desired.