A dear older couple that lived near us when we were growing up, used to invite all of us kids over for supper at least once a week, and on cold blustery winter days, their kitchen was the place to be! You see, Meatball chowder was the only meal that Mrs. E would let Mr. E make without her supervision. lol – it was his finest dish however, and whenever there was the rumor that Mr. E was to make it we would flock on over to “help” him, aka taste test! 😉 Anyhow, Meatball chowder is just one of those childhood recipes that never gets old and is a sure people please ‘r!
- 2 lbs. Meatballs ( we cut them in half, but you don’t have too)
- 1 tall can V8 Tomato Juice [round about 1 1/2 cups]
- 5 cups Water
- 1 tsp. Season Salt
- 1 tsp. Marjoram
- 1 tbs. Beef flavoring or very strong broth
- 3 cups diced Potatoes
- 3 cups diced Celery
- 3 cups diced Carrots
- 1 large diced Onion
- 1 can Corn
Directions: Combine all the liquids together in a large cooking pot. Add the spices/salts and let them dissolve/incorporate. Next add your veggies and meatballs. Let cook on high for 1 hour stirring as needed- so as not to burn the pan. 😉
Tips: Mr. E always diced his veggies on the chunky side, and i think that is what made this recipe so hardy. Also, to thicken you can add 2 tbs. of tapioca; corn starch or whatever you normally use to thicken your chowders. ( Serves 8-10)
Happy Cooking and Bon Appétit!