creamy meatball chowder

Creamy Meatball Chowder

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Jennifer Ellis


I just got in the kitchen and started creating..this is what I came up with..Hope you enjoy this as much as we did!


★★★★★ 1 vote

45 Min
45 Min


  • 1 lb
    ground beef
  • 2
    carrots, chopped
  • 3
    ribs celery, chopped
  • ·
    a handful of baby bok choy leaves, chopped
  • 5
    red potatoes, quartered
  • 4 clove
    garlic, minced
  • 1
  • 1/4 c
    plain breadcrumbs
  • 1-2 Tbsp
    worcestershire sauce
  • ·
    salt, pepper, cajun seasoning to taste
  • 1 stick
  • 2
    merliton's chopped
  • 1 can(s)
    evaporated milk
  • 1 can(s)
    cream of mushroom soup
  • 1/2 c
  • 1/2 c

How to Make creamy meatball chowder


  1. Melt butter in a stock pot, add celery, merliton, garlic, and let them cook till they are almost clear, then add carrots and potatoes. (you can add butter if needed)Cook all until veggies are cooked, on med/high. Do not let scorch or stick, stir occasionally.
  2. Mix ground beef, egg, seasonings, and bread crumbs. Make into mini meatballs, about the size of nickle. Bake at 350 until they are cooked through.
  3. While these are baking, add milk, evaporated milk, cream of mushroom soup. Add water a little at a time, so your cream base isn't too diluted. Let simmer until meatballs are done
  4. Add bok choy and meatballs. Add your seasonings to taste. Let simmer until all veggies are tender, stirring to make sure it doesn't scorch.

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About creamy meatball chowder

Course/Dish: Cream Soups
Hashtags: #Meatballs #chowder

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