Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (16-ounce) package frozen small meatballs
- 2 cups frozen hash brown potatoes
- 2 cups frozen corn
- 1 cup baby carrots
- 3 cups beef broth
- 1 (16-ounce) jar Cheddar cheese pasta sauce
- 1 (3-ounce) package cream cheese, softened
Preparation:
In soup pot, heat olive oil over medium heat. Add onion and garlic; cook and stir for 4-5 minutes until crisp-tender.Add meatballs, potatoes, corn, carrots, and broth; bring to a simmer. Cover and simmer for 20-25 minutes or until all ingredients are tender.
Stir in cheese pasta sauce and cream cheese; heat through, stirring occasionally, until chowder just starts to simmer. Stir and serve immediately. Serves 4
