Cheeseburger Chowder from Cooking Live
Dive into the ultimate comfort food experience with this hearty and flavorful Cheeseburger Chowder from Cooking Live. Packed with browned ground beef, tender russet potatoes, and creamy cheddar cheese, this rich and velvety soup transforms the classic cheeseburger into a satisfying, spoonable dish. Aromatic garlic, sautéed onions, and a splash of Worcestershire sauce add depth, while crispy bacon, diced dill pickles, and fresh parsley make for irresistible toppings that mimic the toppings of your favorite burger. Perfect for weeknight dinners or cozy winter lunches, this one-pot recipe is easy to prepare in just under an hour and serves six—making it a crowd-pleaser for the whole family. Try this cheesy, savory chowder for a fun twist on a diner classic!
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 2 cups russet potatoes, peeled and diced
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1 teaspoon Worcestershire sauce
- 2 tablespoons ketchup (optional)
- 1 cup dill pickles, diced (for topping)
- 4 slices crispy cooked bacon, crumbled (for topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
- to taste salt
- to taste black pepper
Instructions
In a large pot over medium heat, cook the ground beef until browned and cooked through, about 8-10 minutes. Drain excess fat and set the beef aside.
In the same pot, melt the butter over medium heat. Add the diced onion, celery, and a pinch of salt. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for 1 minute, then slowly whisk in the chicken stock to deglaze the pot. Continue whisking to ensure no lumps remain.
Add the diced potatoes to the pot and bring the mixture to a gentle boil. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Stir in the whole milk, shredded cheddar cheese, Worcestershire sauce, and ketchup (if using). Stir until the cheese is melted and the chowder is smooth and creamy.
Return the cooked ground beef to the pot and stir to combine. Season with salt and black pepper to taste.
Remove the pot from heat and let the chowder sit for 5 minutes to thicken slightly.
Ladle the chowder into bowls and top with diced dill pickles, crumbled bacon, and chopped parsley for added flavor and texture.
Serve hot and enjoy!
Nutrition Facts
Calories |
3486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.9 g | 283% | |
| Saturated Fat | 108.2 g | 541% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 785 mg | 262% | |
| Sodium | 8282 mg | 360% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 47.9 g | ||
| Protein | 229.3 g | 459% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2597 mg | 200% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 5006 mg | 107% | |
*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.
