1/2 lb ground beef
1 tsp cooking oil
1 Tbsp butter
1 Tbsp flour
4 cups chicken broth
4 cups cooked whole kernel corn (fresh, canned, or frozen)
2 spring onions, chopped (include green tops)
1 garlic clove, minced
1/2 to 1 Tbsp chili powder (to taste)
1/2 tsp salt
1/4 tsp black pepper
In a large soup pot over medium heat, cook the ground beef in the oil until browned; push to one side of the pot.
Add the butter and flour to the spot you cleared in the pot, stir together until blended, then continue stirring until the flour loses its white color.
Immediately add the chicken broth, stirring to combine the flour-butter mixture with the beef and chicken broth.
Add the remaining ingredients, stir to combine, loosely cover the pot, then turn heat down to low and simmer slowly for 15 minutes, stirring frequently.
Serve hot.
Will make 4 to 6 servings.
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