All American Cheeseburger Chowder Recipes

CHEESEBURGER SOUP

Steps:

• In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. , Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

HEARTY CHEESEBURGER CHOWDER

Steps:

• In a large saucepan, cook beef and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Add potatoes, water, celery, bouillon and salt. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., In a small bowl, mix flour and 1/2 cup milk until smooth. Stir into beef mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened and bubbly. Stir in remaining milk; heat through. Add cheese; cook and stir until melted.

CHEESEBURGER SOUP I

Steps:

• In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
• Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
• Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
• Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

CHEESEBURGER CHOWDER

Steps:

• In a saute pan brown the ground beef. Drain and set aside. In same saute pan saute onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Saute about 3 minutes. Add broth and beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender. Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes. Gradually stir the sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish each serving with chopped fresh tomatoes and dill pickle slices.

ALL-AMERICAN CHEESEBURGER CHOWDER

Steps:

• In a large saucepan, brown beef and bacon; drain if necessary. Stir in potatoes, onion, celery, green pepper, salt and water. Cover and cook until vegetables are tender, about 15-20 minutes.
• Whisk together flour with 1/2 cup of the milk; add to saucepan along with remaining milk. Cook and stir until thickened and bubbly. Add cheese; heat and stir until cheese is melted. Garnish with additional cheese and sliced scallions, if desired.

CHEESEBURGER CHOWDER

Steps:

• Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add diced potatoes and onion; cook and stir until onion is tender, 5 to 10 minutes.
• Mix milk, processed cheese food, and Cheddar cheese into beef mixture; bring to a boil. Reduce heat and simmer, stirring often, until heated through and cheese is melted, 15 to 20 minutes; season with pepper. Add mashed potatoes for a thicker chowder; cook until heated through and thickened, about 5 minutes.

CHEESEBURGER CHOWDER

Steps:

• In a skillet brown the ground beef, sausage, garlic and onion. Remove and drain. In a 3 quart dutch oven add the beef mixture, 2 teaspoons chili powder, 1/2 teaspoons cayenne, carrots, 3 cups chicken broth, canned tomatoes and both types of corn. Cover and bring to a boil, reduce heat and cook at medium high heat for around 15 minutes or until the carrots are tender, stirring occasionally. Reduce heat to low. Add the frozen hash browns, cheddar cheese soup, cubed american cheese and the 1 cup milk. Stirring thoroughly to melt the cheese, and to combine, around 5 minutes.
• If desired to each serving bowl add a dollop of sour cream and sprinkle with chives.

CHEESEBURGER CHOWDER

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the soup, milk, potatoes, chilies, taco seasoning, onion and chili powder until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Garnish with corn chips, cheese and green onions if desired.

CHEESEBURGER CHOWDER

Steps:

• Brown ground beef in large pot. Drain off grease. Add potatos, onions, peppers, celery, salt and bouillon cubes. Pour in water and bring to a boil. Reduce heat cover and simmer for 15 to 20 minutes or until vegetables are tender. Whisk flour into milk and slowly pour into pot with meat and vegetables. Stir until soup is thickened slightly. Mix in cheese and stir until melted.

BACON CHEESEBURGER SLIDER BAKE

Steps:

• Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in 2 greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake until cheese is melted, 3-5 minutes., In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking beef into crumbles, 6-8 minutes; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir until combined, 1-2 minutes., Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl, combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes, until cheese is melted and a thermometer inserted in center reads 165°.

BACON-CHEESEBURGER CHOWDER

Steps:

• In a 6-qt. stockpot, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking beef into crumbles; drain. Add garlic to beef mixture; cook 1 minute longer. Stir in flour until blended., Gradually stir in milk. Add potatoes, water and bouillon; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Add cheese; stir until melted. Sprinkle servings with bacon.

CHEESEBURGER CHOWDER WITH SAUSAGE

Steps:

• Combine beef, sausage, and onion in a large skillet over medium heat; cook and stir until browned, about 5 minutes. Drain off grease and transfer to a large pot.
• Stir broth, potatoes, carrots, garlic, parsley, basil, salt, and black pepper into the beef mixture. Simmer over low heat, covered, until potatoes are tender, about 15 minutes.
• Mix milk and flour together in a small bowl. Pour into the pot. Bring back up to a simmer until chowder flavors combine, about 5 minutes. Remove from heat.
• Stir processed cheese and sour cream into chowder when it is no longer boiling, to prevent curdling. Ladle into serving bowls and top each serving with some diced tomatoes.