Cheeseburger Chowder

Cheeseburger Chowder

Cheeseburger Chowder, a cheeseburger in soup form made from ground beef, potatoes, carrots, celery, and onion in a cheesy, creamy broth.

PREP TIME

10 Minutes

COOK TIME

1 Hour

Per Serving – Makes 5

568 Calories

31g C | 47g P | 29g F

THE RECIPE

Cheeseburger Chowder

4.63 from 8 votes
Course: Main Dish
Cuisine: American, meal prep
Keyword: beef, free, freezer friendly, gluten free
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 568kcal
Cheeseburger Chowder, a cheeseburger in soup form made from ground beef, potatoes, carrots, celery, and onion in a cheesy, creamy broth.
Print Recipe Pin Recipe

Ingredients

  • 2 lbs (908 g) ground beef 93/7
  • 1 tbsp (15 g) oil
  • 3 medium (200 g) carrots
  • 5-6 medium (200 g) celery stalks
  • 1 medium (200 g) sweet onion
  • 3 medium (550 g) russet potatoes
  • 1 bunch (30 g) curly parsley optional
  • 32 oz (946 g) bone broth chicken stock is a fine alternative
  • 2 cups (480 g) water
  • tbsp (21 g) butter
  • tbsp (21 g) flour use gluten free if needed. I used an oat/tapioca flour mixture when I made this.
  • cups (360 g) 2% milk
  • 1 cup (112 g) shredded cheddar cheese
  • 1 tbsp (12 g) granulated chicken bouillon
  • 2 tbsp (15 g) cornstarch
  • 2 tbsp (30 g) cold water
  • salt and pepper to taste

Instructions

For the Chowder

  • Wash and cut your carrots, celery, onion, potatoes and parsley. Cut the carrots into half circles, celery and onion into a small dice, and the potatoes into a medium to large dice. Roughly chop the parsley leaves into small pieces.
  • In a large pot, add some oil over medium high heat. Add in the onion, celery, and carrots and cook to develop some color, around 5-8 minutes.
  • Once the vegetables have developed some color, make some room in the middle of the pot and add the beef. Brown the meat as best as you can.
  • Once the beef has cooked, add in the potatoes, broth, and enough water to just cover the contents of the pot. I used 2 cups, you may need more or less. Reduce the heat to medium, cover the pot and allow it to boil until the potatoes have softened, around 10 minutes.
  • When the potatoes have about 5 minutes left, start making your bechamel sauce. If you have never done this before, I recommend watching a quick tutorial on how to do it. Here is Papa Gordon making one, https://www.youtube.com/watch?v=9aeCJGmEXqE
  • In a skillet over medium heat, make a roux by melting the butter and stirring in the flour. Add in the milk in batches, stirring constantly until a smooth sauce forms and it begins to thicken. Once smooth, add in the cheese and melt.
  • Pour in the cheese sauce to the pot with the soup and mix.
  • To thicken the soup you will want to add a cornstarch slurry, mix 1 tbsp of cornstarch with 1 tbsp of cold water together at a and stir it into the mixture until you have achieved your desired thickness. I used 2 tbsp when I made it but depending on how much liquid you have, you may need more or less.
  • Stir in 1 tbsp of granulated chicken bouillon and salt and pepper to taste. Add in ¼ cup of chopped fresh parsley if you wish.

Plating

  • Soup is actually very meal prep friendly. You can use this recipe as a meal prepped dish or as a regular meal. This recipe makes 6 servings. Divide the soup evenly between your dishes. Top with fresh parsley for garnish.

Video

Nutrition

Calories: 568kcal | Carbohydrates: 31g | Protein: 47g | Fat: 29g

NUTRITION INFO

The information in the following table are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
187.4g
Protein
279.4g
Fat
171.3g
Calories
3408.9 cals

Other recipes you might like

This Post Has 12 Comments

  1. Brad

    5 stars
    My whole family LOVED this soup. New family favorite. My kids are 10 and 8, so you know it’s good! It’s also awesome re-heated the next morning as a “gravy” over biscuits and eggs.

  2. Christen Heintz

    Do you drain the beef after browning it?

  3. Jessica Cummings

    5 stars
    Perfect winter soup. Filling and gives Shepard Pie vibes.

  4. Frederik Pedersen

    4 stars
    Really great taste, texture and comforting. However I felt like I needed a tad more filling in order to feel full. I’ve been thinking of doubling the amount of carrot and celery stalks and maybe add a bit of cauliflower rice or similar.

    Also i browned the Meat in a separate pan, and afterwards deglazed it with some of the stock. Also worked great 🙂

  5. Rachel Norton

    Can’t wait to try it this week! If I wanted it lower in fat, would substiting it with ground turkey be okay? Also can you do this in the crockpot?

    1. Josh Cortis

      Yes, you could use ground turkey but it will only be lower in fat if you choose a leaner grind. I have the recipe written to use 93/7 beef. I don’t cook in crockpots so I’m not really sure. I would think it would probably be okay

  6. Kate Milburn

    5 stars
    Loved this recipe, kid approved, definitely a new winter staple.

Leave a Reply

Recipe Rating