Balling the Jack Chowder (For My Trucking Man) & I |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a play on words, meat balls and colby jack cheese Balling the jack means getting on down the road, Now it is Hammer down,Pedal to the Metal.(accelerator down) A good Chowder served with cornbread or Garlic Toast. Ingredients:
3 cups water |
3 teaspoons syco beef base or 3 teaspoons syco chicken base or 3 chicken bouillon cubes |
1 cup sliced fresh mushrooms or 2 (4 ounce) cans mushroom stems and pieces, with juice |
1 cup chopped white onion |
1 cup diced sweet green peppers, yellow, green sweet peppers or 1 cup of chopped red yellow green sweet pepper |
20 frozen italian meatballs (appetizer size) |
2 teaspoons white pepper |
1 tablespoon dried cilantro |
2 1/2 cups milk |
1/2 cup margarine |
1 1/2 cups shredded colby-monterey jack cheese |
Directions:
1. Chop mushrooms, onion and peppers.
2. In stockpot add water and broth base of your choice.Add chopped vegetables. Simmer 15 minutes.
3. Add meat balls. Turn heat on low until they are heated through.
4. Add milk, white pepper, cilantro and margarine. Simmer on low. Do not boil. Milk will curdle.
5. Add 3/4 cup Colby Jack cheese. Fold in the cheese.
6. Serve in individual bowls with remaining cheese sprinkled on top.
7. Add cooked sliced potatoes if you wish.
8. Note: Make Italian Turkey Meat Balls #38501.
9. The meat balls and chowder are very easy to make. Meat balls can be frozen.
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