- 1/2 pound ground beef
- 1/2 pound ground sausage
- 1/2 cup diced onion
- 6 cups chicken broth
- 2 cups cubed potatoes
- 1 1/2 cups finely chopped carrots
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- salt and ground black pepper to taste
- 1 1/2 cups milk
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream
- 2 cups cubed processed cheese food
- 1 cup diced tomatoes
- Combine beef, sausage, and onion in a large skillet over medium heat; cook and stir until browned, about 5 minutes. Drain off grease and transfer to a large pot.
- Stir broth, potatoes, carrots, garlic, parsley, basil, salt, and black pepper into the beef mixture. Simmer over low heat, covered, until potatoes are tender, about 15 minutes.
- Mix milk and flour together in a small bowl. Pour into the pot. Bring back up to a simmer until chowder flavors combine, about 5 minutes. Remove from heat.
- Stir processed cheese and sour cream into chowder when it is no longer boiling, to prevent curdling. Ladle into serving bowls and top each serving with some diced tomatoes.