Cheeseburger Chowder
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.
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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
- 1½ tbsp (21 g) butter
- 2½ tbsp (21 g) flour use gluten free if needed. I used an oat/tapioca flour mixture when I made this.
- 1½ 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
This Post Has 18 Comments
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.
🙌🙌🙌
Do you drain the beef after browning it?
It’s optional. I didn’t.
Perfect winter soup. Filling and gives Shepard Pie vibes.
😎😎
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 🙂
thank you 🙌
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?
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
Loved this recipe, kid approved, definitely a new winter staple.
Thank you, it’s one of my favorites too 😎
Noticed a small typo. The header says it makes 5 servings but the recipe itself says 6. Great recipe though!
This was delicious! I nearly messed up and tried to cook this in a 3qt pot, but luckily my friend had a 6 qt. However, i will need to buy something bigger for the next time i make this haha, great recipe!
Made exactly as written except I added a small head of chopped broccoli in with the potatoes. Would probably add the broccoli a bit later next time (maybe when starting the bechamel), but I think it actually helped to bump up the veggies/volume in this one without messing up the macros too much, and it tasted fantastic. Thanks for another great recipe!
i didn’t drain the fat from the beef and instead scraped it off the top after it was in the fridge which was a fun activity. i used frozen broccoli instead of celery, thawed and chopped. this chowder filled me with a sense of tranquility during lunch when my job does anything but.
Loved it! Filling and delicious!
Been doing this recipe a lot. Would love to see more soup recipes in the future.