Creamed Deli Meat in Soup Bowl

Kathey Jo Hickey-Van Otten


Another version of Chipped Beef on Toast.I wanted more than just the creamy gravy, so I added a few things...Had it for supper and family all loved it..


★★★★★ 1 vote

at least 8
15 Min
25 Min


  • ·
    a bread bowl for each person
  • 2 c
    red bell pepper-chopped
  • 1 Tbsp
    sea salt
  • 2 Tbsp
    black pepper
  • 1 large
    mexican green onion-chopped
  • 1 c
  • 1 c
    kernel corn
  • 1/2 c
    real butter
  • 2 qt
  • 1/2 c
    corn starch or as thick as you want it to be
  • 1 large
    package of deli meat, ham, turkey, beef, etc-chopped up

How to Make Creamed Deli Meat in Soup Bowl


  1. Pour 2 quarts minus 1/2 cup of milk into large saucepan. Add the 2 cubes of real butter and turn heat to medium, stirring often so the milk won't burn.
  2. Meanwhile, chop the green onion, and meat up and set aside for now. Stir milk again.
  3. Waiting for butter to melt, take the 1/2 cup milk and add the corn starch to it, and stir it up and dissolves. The thickness of the cream gravy depends on how thick you make the thickener. Set it aside until needed.
  4. Once the butter is all melted and milk hot, you can add the salt and pepper peas, corn and chopped red peppers. Stir it all up.
  5. Pour in the thickener and keep stirring, might have to turn the heat down a bit if bubbling. Keep stirring, it should be getting thick now.
  6. Add the chopped up meat and stir some more. Keep stirring until the desired thickness has been reached. Turn off stove and prepare the bread bowls. Pour a few ladles into the bread bowls and serve. Can add a a teaspoon of bacon bits on top and cheese. Family will love it.

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