This post is sponsored by Jennie-O
My first job out of college was in this small town about an hour away from where I lived. With a heavy Amish population, Kalona has amazing shops that are ran by wonderfully talented cooks, bakers, and homemade goods makers. During my almost five years of working in Kalona I developed a deep appreciation of the great businesses in this town, and one particular place that I frequented regularly was the Kalona Bakery; a bustling small shop with ran by a group of fiercely dedicated Amish women who would rise very early in the morning to make fresh baked goods that could be purchased every day.
In addition to the wide array of homemade baked items the Kalona Bakery had a small sandwich menu that was perfect for popping in on any weekday afternoon for a light lunch. And this was where I discovered my love for Cheeseburger Chowder. Made fresh alongside the various baked breads and sweets, the cheeseburger chowder became my one true love of the Kalona Bakery.
Filled with fresh vegetables, hearty diced potatoes chopped to just the right size, lean ground beef and a creamy cheese base, this soup had me calling over to the Kalona Bakery every Monday to find out which day of the week I needed to be sure to get to the bakery for my cheeseburger chowder.
When I left my job in Kalona for the next step in my career I took with me many great lessons, fond memories of wonderful colleagues, and a quest to find a cheeseburger chowder that rivaled that of the Kalona Bakery.
After years of trying different cheeseburger chowders that were just ‘alright’ it was my best friend Craig who finally made me a cheeseburger chowder that was so delicious I knew those Amish women in Kalona would be proud. And my taste buds were delighted. Finally! A chowder that my picky palate loved! And I needed that recipe.
When Craig explained his recipe to me I loved that he had turned it low carb, replacing the potatoes with cauliflower. I wasn’t on a low carb diet, but my eating habits had evolved. The transition from my 20s to my 30s combined with becoming much more conscious of my ingredients (ya know, minus the Velveeta part) left me astounded that a healthier cheeseburger chowder could taste just as good, if not better, than my original love.
This low-carb cheeseburger chowder recipe is a little healthier, a little tastier, and better than ever, which is perfect for my 2017 goal of being healthier. So many people make resolutions to eat healthier and this soup is the perfect healthy recipe to keep you on track with resolutions and keep you in a great healthy routine!
I’ve loaded it up with lots of vegetables, made sure to use lots of spices, subbed things like heavy cream for half and half, and added Jennie-O Extra Lean Ground Turkey Breast.
Jennie-O makes a fantastic extra-lean ground turkey breast that is 99% fat-free, gluten-free and all natural. I’ve been subbing Jennie-O’s ground turkey for ground beef in my recipes for over a year and believe me – you’ll never know the difference! In fact, when I used to use ground beef I would get those oily pools of fat that are impossible to get out soups, but with Jennie-O ground turkey I never have to worry about it. The taste is cleaner, better, and with their extra lean ground turkey breast being 99% fat free I know that I never have to worry about adding unnecessary extra fat and oils because I’m putting the best ingredients into my recipes.
Since I’m such a big fan of Jennie-O and I believe in their products I want to share the love with you all! Jennie-O has been gracious enough to give me some coupons that I can pass along. Yep I said coupons. Plural. Think ground turkey, turkey burgers, turkey breast, turkey kielbasa – pretty great!
While I’m a sucker for soups with a cheesy base, I’d love to know what your favorite soup is? Also, you can find me not only here on the blog, but also on Pinterest, Instagram, Twitter, and Facebook, and be sure to subscribe to the blog to stay up-to-date on the latest bowl meal recipes!
*THANK YOU to Jennie-O for partnering with me for this blog post! Here at Creative Life Explored I only work with brands I believe in, and all reviews and recommendations are my own.
Yields 6 bowls
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
- 1.2 lbs. Jennie-O Extra Lean Ground Turkey
- 2 stalks of celery, chopped
- 3 carrots, peeled and chopped
- 1 medium sweet onion, chopped
- 1 head of cauliflower, chopped to nickel sized pieces
- 2 tbsp. dried basil
- 2 tbsp. dried thyme
- 2 tbsp. garlic powder
- 1 tbsp. red pepper flakes
- 1 tbsp. salt
- 1 tbsp. pepper
- 1/2 tbsp. cayenne pepper
- 1/4 c. + 1/2 c. gluten-free all-purpose flour, divided
- 3 1/2 c. chicken stock
- 1 c. half-and-half
- 3 tbsp. unsalted butter
- 1 tbsp. extra virgin olive oil
- 16 oz. Velveeta cheese, cubed
- In a large saute pan heat the olive oil over medium-high heat until the oil is hot and shimmering.
- Add in the chopped celery, carrots, onion and cauliflower, then season with the basil, thyme, garlic powder, salt, pepper, and cayenne pepper. Cook for 5 minutes.
- Add the ground turkey to the herbs and veggies and cook until the turkey is cooked through, approximately 12-15 minutes until the turkey is cooked through. Place the turkey and veggies into a seperate bowl.
- In the same saute pan melt the butter, then add the flour, whisking until the flour is dissolved.
- Add the chicken stock, whisking out any lumps so the mixture is smooth. Add the half-and-half and remaining 1/2 c. of flour, stirring until the sauce starts to thicken.
- Add the Velveeta cheese into the pan, cooking until it's melted down.
- Place your Jennie-O Extra Lean Ground Turkey and veggies back into the soup and simmer for approximately 25 minutes, stirring occasionally. Enjoy!
If the soup is too thick add more chicken stock in, 1/3 cup at a time until it thins out to your preference.
If the soup is too thin slowly whisk in flour 1 tbsp. at a time until it's thickened to your preference.