Beef Chowder

1 1/2 lb Ground beef
1/2 C Chopped celery
1/2 C Chopped onion
1/3 C Chopped green pepper
2 16-ounce cans Tomatoes, cut up
2 10 3/4-ounce cans Condensed cream of celery soup

1 17-ounce can Cream-style corn
1/4 C Snipped parsley
1/2 tsp Ground thyme
1/4 tsp Salt

1. In skillet, cook beef, celery, onion and green pepper till meat is browned; drain well. Transfer mixture to crockery cooker.
2. Stir in undrained tomatoes, soup, corn parsley, thyme and salt. Cover and cook on low-heat setting for 8 hours. Season to taste with salt and pepper. Makes 10-12 servings.

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