Hamburg Chowder Hamburger Chowder
Cozy up with a bowl of Hamburg Chowder, a hearty and flavorful hamburger chowder that’s perfect for those chilly days. This one-pot wonder combines seasoned ground beef, tender russet potatoes, and an aromatic medley of carrots, celery, and onion, all simmered in a velvety base of beef broth, milk, and melted cheddar cheese. Thickened to perfection with a buttery roux, this comfort food classic strikes a perfect balance between richness and warmth. Ready in under an hour, it’s an easy yet satisfying dinner for the whole family. Garnish with fresh parsley for a pop of color and serve it with crusty bread for the ultimate experience. Whether you’re seeking inspiration for a weeknight dinner or a crowd-pleasing recipe, this creamy hamburger soup is sure to deliver!
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
- 1 pound Ground beef
- 3 medium Russet potatoes, peeled and diced
- 2 medium Carrots, peeled and diced
- 2 Celery stalks, diced
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 4 cups Beef broth
- 2 cups Whole milk
- 0.25 cup All-purpose flour
- 4 tablespoons Unsalted butter
- 2 cups Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat and set the beef aside.
In the same pot, melt the butter over medium heat. Add the chopped onion, diced carrots, diced celery, and minced garlic. Cook for 5-7 minutes until the vegetables are softened.
Stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste, stirring constantly.
Gradually whisk in the beef broth, ensuring no lumps remain. Add the diced potatoes 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 fork-tender.
Stir in the cooked ground beef and season with salt and black pepper. Pour in the milk and stir well, allowing the chowder to heat through, but do not boil.
Gradually add the shredded cheddar cheese, stirring continuously until fully melted and the chowder is creamy.
Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley, if desired.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.2 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 425 mg | 33% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1010 mg | 21% | |
*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.
