Hearty Cheeseburger Chowder Recipes

BACON-CHEESEBURGER CHOWDER

Steps:

• In a 6-qt. stockpot, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking beef into crumbles; drain. Add garlic to beef mixture; cook 1 minute longer. Stir in flour until blended., Gradually stir in milk. Add potatoes, water and bouillon; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Add cheese; stir until melted. Sprinkle servings with bacon.

CHEESEBURGER CHOWDER

Steps:

• Brown meat with onions in large saucepan; drain.
• Stir in flour; cook and stir 2 min. Add broth and tomatoes; cook on medium-low heat 5 min. or until heated through. Stir in VELVEETA; cook and stir 8 to 10 min. or until VELVEETA is completely melted and soup is heated through.
• Spoon into soup bowls; top with relish. Serve with crackers.

CHEESEBURGER CHOWDER FROM "COOKING LIVE"

Steps:

• In a saute pan brown the ground beef.
• Drain and set aside.
• In same saute pan saute onion in 1 tablespoon butter until tender.
• Add garlic, carrots, basil and parsley.
• Saute about 3 minutes.
• Add broth and beef and potatoes.
• Bring to a boil.
• Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender.
• Meanwhile melt remaining butter in a small skillet.
• Add flour and cook, stirring for 3 to 5 minutes.
• Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes.
• Gradually stir the sauce into the soup.
• Bring to a boil and cook for 2 minutes.
• Reduce heat to low.
• Add cheese, salt and pepper.
• Continue to stir until cheese melts.
• Remove from heat and blend in sour cream.
• Garnish each serving with chopped fresh tomatoes and dill pickle slices.

CHEESEBURGER CHOWDER WITH SAUSAGE

Steps:

• 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.

CHEESEBURGER CHOWDER

Steps:

• Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add diced potatoes and onion; cook and stir until onion is tender, 5 to 10 minutes.
• Mix milk, processed cheese food, and Cheddar cheese into beef mixture; bring to a boil. Reduce heat and simmer, stirring often, until heated through and cheese is melted, 15 to 20 minutes; season with pepper. Add mashed potatoes for a thicker chowder; cook until heated through and thickened, about 5 minutes.

CHEESEBURGER CHOWDER

Steps:

• In a saute pan brown the ground beef. Drain and set aside. In same saute pan saute onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Saute about 3 minutes. Add broth and beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender. Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes. Gradually stir the sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish each serving with chopped fresh tomatoes and dill pickle slices.

QUICK CHEESEBURGER CHOWDER

Steps:

• In a large saucepan, cook ground beef until browned; drain off any fat.
• Stir in potatoes, celery, onion, green pepper, bouillon cube, water and salt.
• Cover and cook for 15 to 20 minutes, until vegetables are tender.
• Whisk together flour and milk.
• Slowly add to meat mixture, stirring until thickened and bubbly.
• Add cheese and heat, stirring, just until cheese melts.
• Garnish with additional shredded cheese when serving, if desired.