Cheeseburger Chowder
Cheeseburger Chowder, a cheeseburger in soup form made from ground beef, potatoes, carrots, celery, and onion in a cheesy, creamy broth.
Servings: 6 servings
Calories: 568kcal
Ingredients
- 2 lbs ground beef 93/7
- 1 tbsp oil
- 3 medium carrots
- 5-6 medium celery stalks
- 1 medium sweet onion
- 3 medium russet potatoes
- 1 bunch curly parsley optional
- 32 oz bone broth chicken stock is a fine alternative
- 2 cups water
- 1½ tbsp butter
- 2½ tbsp flour use gluten free if needed. I used an oat/tapioca flour mixture when I made this.
- 1½ cups 2% milk
- 1 cup shredded cheddar cheese
- 1 tbsp granulated chicken bouillon
- 2 tbsp cornstarch
- 2 tbsp 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