Preheat oven to 400 degrees F (200 degrees C).
Peel and dice
into 1/2-inch cubes. Finely dice the
Celery (2 stalks)
Garlic (3 cloves)
. Dice the
Monterey Jack Cheese (3/4 cup)
into 1/4-inch cubes or grate it.
Olive Oil (1 Tbsp)
and brown the
Ground Beef (1 lb)
until separated and crumbly.
Salted Butter (1/4 cup)
and heat until melted. Stir in the onion, celery, carrot, garlic,
Dried Mixed Herbs (1 Tbsp)
Salt (to taste)
Ground White Pepper (1 pinch)
and sauté over low heat until softened and fragrant.
Stir in the
All-Purpose Flour (1/3 cup)
until well combined with the ingredients in the pot. Then add the
Beef Broth (4 cups)
Milk (2 cups)
, and stir continuously until the mixture starts to boil.
Add the potato. Add mince and simmer until potatoes are tender for about 15 minutes.
Meanwhile, slice each
Hamburger Buns (4)
into 5 pieces. Spread onto a baking tray and drizzle with
Olive Oil (as needed)
Bake in the oven for about 10 minutes until golden and crispy.
Once the potatoes are tender, add the
Smoky BBQ Sauce (2 Tbsp)
and stir in the Monterey Jack cheese and
Shredded Cheddar Cheese (1 cup)
over low heat until it has melted into the chowder.
Serve topped with grated cheddar and a sprinkle of
Fresh Parsley (to taste)
. Enjoy with bun toast dippers.