All American Cheeseburger Chowder
Warm, hearty, and packed with bold flavors, All American Cheeseburger Chowder brings the comforting essence of a classic cheeseburger straight to your bowl. This creamy, savory soup combines seasoned ground beef, tender potatoes, sharp cheddar cheese, and a medley of vegetables in a rich broth, delivering the perfect balance of indulgence and nostalgia. Touches of mustard, ketchup, and Worcestershire sauce add a zingy authenticity, while diced dill pickles infuse a tangy twist. Finished with optional crispy bacon crumbles and fresh herbs, this chowder is a crowd-pleaser ideal for cozy family dinners or game day gatherings. Ready in under an hour, it’s the ultimate fusion of soup and burger bliss.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 medium russet potatoes, peeled and cut into 1/2 inch cubes
- 3 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 tablespoon Worcestershire sauce
- 0.5 cup dill pickles, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons ketchup
- 1 teaspoon mustard
- 2 tablespoons chopped green onions or parsley, for garnish
- 0.25 cup crumbled cooked bacon, for garnish (optional)
Instructions
In a large pot or Dutch oven, brown the ground beef over medium heat. Break it into small crumbles with a wooden spoon as it cooks. Once fully cooked, drain any excess grease and set the beef aside.
In the same pot, melt the unsalted butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes or until the vegetables are softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.
Gradually pour in the beef broth while stirring constantly to prevent lumps. Bring the mixture to a gentle boil.
Add the cubed potatoes to the pot. Reduce the heat to a simmer and cook for 15-20 minutes or until the potatoes are tender.
Stir in the cooked ground beef, milk, heavy cream, Worcestershire sauce, ketchup, mustard, and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is creamy.
Add the diced dill pickles, salt, and pepper. Adjust seasoning to taste.
Simmer the chowder for another 5 minutes to allow the flavors to meld together.
Ladle the chowder into bowls and garnish with chopped green onions or parsley. Optionally, top with crumbled cooked bacon for an extra layer of flavor.
Nutrition Facts
Calories |
4089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.1 g | 386% | |
| Saturated Fat | 160.6 g | 803% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 998 mg | 333% | |
| Sodium | 11187 mg | 486% | |
| Total Carbohydrate | 149.2 g | 54% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 35.8 g | ||
| Protein | 188.3 g | 377% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2260 mg | 174% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 5440 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
