Cheeseburger Chowder for 2
Warm, hearty, and perfect for two, this Cheeseburger Chowder is the ultimate creamy comfort food that combines all the flavors of a classic cheeseburger in a cozy soup. Made with savory ground beef, tender russet potatoes, and a medley of fresh vegetables like carrots, celery, and onion, this chowder is enriched with a velvety base of cheddar cheese and milk for that signature cheeseburger indulgence. A hint of Dijon mustard adds a subtle tang, while green onions lend a pop of freshness as an optional garnish. Ready in just 35 minutes with a simple one-pot method, this small-batch dinner is ideal for cold nights or when you're craving a soul-soothing twist on an everyday favorite. Perfectly portioned for two, this recipe transforms humble ingredients into an irresistible blend of flavors.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 0.25 pound ground beef
- 1 medium russet potato
- 1 medium carrot
- 1 celery stalk
- 0.5 small onion
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1.5 cups chicken or beef broth
- 0.5 cup whole milk
- 0.75 cup shredded cheddar cheese
- 0.5 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon green onion (optional, for garnish)
Instructions
Peel and dice the potato into small cubes. Peel and dice the carrot. Finely chop the celery and onion.
In a medium pot over medium heat, cook the ground beef until browned and fully cooked. Break it into crumbles as it cooks. Drain excess grease and set aside.
In the same pot, melt the butter. Add the onion, celery, and carrot, cooking for 3-4 minutes until softened.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken or beef broth, stirring constantly to prevent lumps. Add the diced potato and bring the mixture to a boil.
Reduce the heat to low and simmer for 10-12 minutes, or until the potatoes are tender.
Stir in the cooked ground beef, milk, shredded cheddar cheese, Dijon mustard, salt, and black pepper. Stir well and cook for 2-3 minutes, or until the cheese is fully melted and the chowder is creamy.
Taste and adjust seasoning if needed. Serve hot, garnished with green onions if desired.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1585 mg | 69% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.1 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 432 mg | 33% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1050 mg | 22% | |
*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.
