Creamy Meatball Chowder

• 2 lb. ground round
• 1 md. yellow onion, chopped
• 1 tbsp. butter
• 1 cup chopped celery
• 2 tbsp. flour
• Salt and pepper, to taste
• 2 cups beef broth
• 2 cups cream-style corn
• 1/4 cup chopped parsley
• 1-1/2 cup evaporated milk
• 1/2 cup water
• 1-1/2 cup shredded sharp Cheddar cheese

1. In a large bowl combine ground round and onion.
2. Form into 1-inch balls.
3. Melt butter in a large skillet.
4. Saute meatballs, browning on all sides.
5. Remove meatballs from skillet and drain.
6. Reserve 1 tablespoon drippings.
7. Add celery to skillet, cook and stir 5 minutes.
8. With a whisk stir in flour, salt and pepper.
9. Stir until smooth and thickened, about 5 more minutes.
10. Add 1 cup beef broth, stir to mix.
11. Pour contents of skillet into a large saucepan or soup kettle.
12. Add reserved meatballs and all remaining ingredients except cheese.
13. Simmer, covered, 45 minutes.
14. Stir in cheese just before serving.

ground round, yellow onion, butter, celery, flour, salt, beef broth, creamstyle, parsley, milk, water, cheddar cheese

Taken from www.foodgeeks.com/recipes/17744 (may not work)