BEEF, POTATO & CORN CHOWDER

(Yields 6-8 portions)

 2 + 1 tsp – Canola oil

1 lb – Ground beef, lean

2 Tbsp – Butter

1 tsp – Garlic, minced

½ small – Yellow onion, diced

¾ C – Leek, chopped

2 Medium – Carrot, chopped

3 Tbsp – All purpose flour

1 L – Beef stock, unsalted

2 ears – Corn, freshly cut from the cob

2 medium – Russet potatoes, peeled and diced

1 Cup – Whipping cream

Pinch – Cayenne, dry ground

Salt and Pepper

Method:

1. Heat 2 tsp canola oil in a large Dutch oven over high heat. Add the ground beef and season with ½ tsp salt and ¼ tsp black pepper. Cook, breaking the meat apart, until fully browned.
2. Add the garlic and cook for 2 minutes, stirring frequently. Using a slotted spoon, transfer the beef mixture to a bowl and set aside.
3. Reduce the heat to medium. Add the butter and remaining 1 tsp canola oil to the pot. Once the butter is melted and lightly foaming, add the onion, leek, and carrots. Season with the remaining ½ tsp salt and ¼ tsp black pepper. Cook, stirring occasionally, until the vegetables are softened but not browned, about 5 to 7 minutes.
4. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes to remove the raw flour taste.
5. Gradually add the beef stock, about 1 cup at a time, whisking continuously after each addition until smooth and fully incorporated.
6. Return the cooked beef to the pot. Add the corn, potatoes, whipping cream, and cayenne. Stir well and bring to a gentle boil.
7. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender and the chowder has thickened to the desired consistency, about 20 to 25 minutes.
8. Taste and adjust the seasoning with additional salt and pepper as needed. Serve hot with crusty bread.

• Curated by Chef Anna Hymers for the November 2026 edition of Cattle Country.