Marble Creek Acres

Craft wine & tasting room, farm store, and quality Kiko goats!!!

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Tex-Mex Goat Chowder

Slow Cookin'

On the homestead, we are always looking for a new meal that we can grab 90% of the items needed for the nightly spread from right out of the pantry. Sure there are lots of substitutions we can use for some of these key ingredients but it's fun to pull together the right combination of canned goods, fresh veggies from the garden, and canned or frozen stewed goat from the cold storage or freezer, to make the perfect meal to catch up with the fam jam around the table on the day's events. Pair this hearty Tex-Mex Goat Chowder with any of your favorites, including corn chips, grated cheese, garlic scapes, or scallions.


 1 lb. goat stew meat
 1 cup chopped onions
 1 cup thinly sliced celery
 2 garlic cloves, minced
 4 tsp. sodium-free vegetable bouillon cubes
 4.5 cups water
 1 pkg. country gravy mix
 1 12-oz. can evaporated milk
 16-oz. jar chunky salsa
 2 15-oz. cans diced potatoes
 4.5-oz. can chopped green chilies
 4-ozs. fat-free American cheese
 Cooking Instructions

 1. Combine onions, celery, garlic, goat, and
 bouillon mixed with water in a 5-quart or
 larger slow cooker.
 2. Cover. Cook on low 2.5 hours, until goat is
 no longer pink.
 3. In a separate bowl, dissolve gravy mix in
 milk. Stir into goat mixture. Add salsa, potatoes
 chilies, and cheese and combine well. Cook
 on low 2-4 hours, or until chowder is
 piping hot.

 Yield: 8-10 servings

July 13, 2020