My mother has been hamburger chowder making as long as I can remember. Gary loves when I think to make it, which hasn’t been often enough. He’s going to be excited to come home tonight and discover that I’ve made some for him.
Fry it with 1 to 1 1/2 pounds of ground beef or turkey. (I use lean meat. I don’t like grease.)
2 beef bouillon cubes (or 2 teaspoons granular bouillon) I’ve used chicken or vegetable bouillon in a pinch.
1 large can of chopped tomatoes (or whole tomatoes you’ve smushed up) I always put in a quart of tomatoes because I bottle them in quarts. Tomatoes are a great soup-extender, and I don’t mind adding extra.
4 cups hot water
1 whole bay leaf
1 Tablespoon Worcestershire Sauce
1- 10 oz. package frozen vegetables
SIMMER for one hour.
Add 1 cup noodles and cook until they are soft. I tend to extend the soup at this point, too. Tonight, I put in three big handfuls; that had to be a lot more than 1 cup.
Season to taste with salt and pepper. (If you are a red-pepper-flake kind of person like I am, this soup is good with it sprinkled on the top right before you dig into the bowl.)
Take out the bay leaf before you serve it. (You don’t want anyone to accidentally get it in their bowl.)
By the way, that happened to my mom once. It caused quite a stir at the dinner table. Mom was horrified that she’d forgotten to remove it, so I always think, “Take out the bay leaf! It will kill you!”
Want to make this ahead of time or freeze it to eat another day? It’s easy. Just follow the recipe up until the point where you put in the noodles and refrigerate. When you are ready to serve it, bring it back to a boil and cook the noodles.