Ingredients
- 1 pound ground beef
- 1 teaspoon seasoning salt
- 5 tablespoons butter, divided
- 15 ounces canned corn, drained
- 1 medium sweet onion, diced
- 1 tablespoon dried parsley flakes
- 4 cloves garlic, minced
- 4 cups chicken stock
- 4 medium russet potatoes, peeled and diced into bite-sized chunks
- 1/3 cup all-purpose flour
- 2 cups milk
- 8 ounces sharp cheddar cheese, diced or shredded
- Optional toppings: croutons, diced tomatoes, green onions
Instructions
- In a large stock pot over medium heat, brown the ground beef until cooked through. Drain fat, stir in seasoning salt, and set beef aside.
- In the same pot, melt 1 tablespoon butter. Add diced onion and cook for 5 minutes until translucent.
- Add minced garlic and dried parsley; cook for another minute.
- Add corn, diced potatoes, cooked beef, and chicken stock to the pot. Bring to a boil, reduce heat to medium-low, cover, and simmer for 10–15 minutes, until potatoes are fork-tender.
- Meanwhile, in a small saucepan, melt remaining 4 tablespoons butter. Whisk in flour and cook for 2 minutes, whisking constantly.
- Gradually whisk in milk and cook until thickened to a thin gravy consistency.
- Pour the milk mixture into the soup pot. Add cheddar cheese and stir until melted and the soup has thickened.
- Serve hot, topped with croutons, diced tomatoes, and green onions if desired.
Notes
- For extra richness, use whole milk or even half-and-half in place of milk.
- You can substitute ground turkey or chicken for a leaner option.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Soup will thicken as it cools—reheat gently with a splash of broth or milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 85 mg
