Cheeseburger Broccoli Chowder
Warm, hearty, and irresistibly cheesy, Cheeseburger Broccoli Chowder is the ultimate comfort food fusion that marries the flavors of a classic cheeseburger with the cozy appeal of creamy soup. This one-pot recipe features savory ground beef, tender broccoli florets, and diced potatoes simmered in a rich, velvety cheddar cheese broth, all enhanced by a hint of garlic, onions, and Worcestershire sauce for depth of flavor. A touch of smoky paprika and optional bacon bits bring even more indulgence to every bowl. Ready in just 45 minutes, this family-friendly chowder is perfect for weeknight dinners or chilly evenings, and pairs beautifully with crusty bread for dipping. Packed with flavor and simple to prepare, it's a crowd-pleaser that combines comfort and convenience in every bite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 4 cups, chopped broccoli florets
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 medium, peeled and diced potato
- 0.5 cup bacon bits (optional)
Instructions
In a large pot or Dutch oven, heat over medium-high heat and brown the ground beef until fully cooked (approximately 5-7 minutes). Drain off any excess grease and transfer the beef to a bowl. Set aside.
In the same pot, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the onion and garlic mixture. Whisk continuously for 1-2 minutes to create a roux. This will help thicken the chowder.
Slowly add the chicken broth, a little at a time, whisking constantly to prevent lumps. Once all the broth is incorporated, bring the mixture to a gentle simmer.
Stir in the diced potatoes and season with salt, black pepper, and paprika. Let the potatoes simmer in the broth for 10 minutes or until they begin to soften.
Pour in the milk and add the chopped broccoli florets. Simmer for another 8-10 minutes until the broccoli and potatoes are tender.
Return the cooked ground beef to the pot and add the Worcestershire sauce. Stir well to combine.
Gradually stir in the shredded cheddar cheese, a handful at a time, allowing it to fully melt into the soup before adding more.
Taste the chowder and adjust seasonings as needed. If desired, stir in bacon bits for extra flavor.
Serve hot, garnished with additional shredded cheese, a sprinkle of paprika, or more bacon bits if desired. Perfect with crusty bread on the side!
Nutrition Facts
Calories |
3690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.5 g | 331% | |
| Saturated Fat | 129.1 g | 646% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 10541 mg | 458% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 40.5 g | ||
| Protein | 218.8 g | 438% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2582 mg | 199% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4400 mg | 94% | |
*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.
