Ditch the bun and turn everything that’s good about a cheeseburger into a rich, creamy chowder.
Cheeseburgers are so simple and delicious that I never thought of altering them drastically. But I’m always open to trying new things, so I thought this recipe for cheeseburger chowder sounded fun. To my surprise, I was absolutely blown away by it.
Cheeseburger lovers still get that taste of beef and cheese they love—in the form of a thick, hearty chowder. It’s as if someone took a cheeseburger and somehow transformed it into the perfect comfort food. I won’t go so far as to say that I’ve stopped eating cheeseburgers altogether in favor of slurping their flavors from a soup bowl. But this is still a great alternative, especially in cold weather when grilling outdoors becomes a challenge.
The most important thing to keep in mind with cheeseburger chowder is that it very much tastes like a cheeseburger. You get the satisfying savoriness of ground beef combined with rich, creamy cheese—and even ketchup and mustard, which you probably won’t find in many other chowder recipes. However, this recipe offers far more diverse flavors than you typically find on a burger. With the addition of veggies like onions, carrots, and celery, as well as diced potatoes, you get all of the flavors of a cheeseburger and fries in every spoonful of chowder, sans bun.
Is Cheeseburger Chowder Healthy?
Similar to cheeseburgers, the recipe for cheeseburger chowder is a mixed bag from a health perspective. Ground beef and two kinds of cheese are the main ingredients, so the chowder contains a lot of fat and calories. You can sub in ground turkey meat for the beef to reduce the fat and calories a little, but expect a much milder flavor profile. To get back some of that umami depth, try seasoning with Worcestershire sauce or paprika. However, even with that adjustment, this is not a good dish for someone closely watching their fat and calorie intake. The good news is that the beef provides a good source of protein, while the carrots, celery, and potatoes bring in a smattering of vitamins and minerals. Nevertheless, it’s hard to call this a healthy dish due to its high calorie content.
Top It Off
Similar to any good cheeseburger, you can add a few finishing touches to cheeseburger chowder to customize it. I always like to crumble a few strips of crispy bacon into this dish because bacon cheeseburgers are my favorite. If you like pickles on your burger, you can easily replicate that preference in this recipe. Chop up a few dill pickles and add them to the pot with the other veggies, or simply include a splash of pickle juice in the broth. For those who prefer a little extra kick, a few red pepper flakes or a small amount of hot sauce will mix well in this recipe. If you like a bit of crunch in your soup or chowder, feel free to top your bowl with crusty croutons or crackers.
How do I store leftovers?
Allow the leftover cheeseburger chowder to cool, then transfer it to an airtight container. In the fridge, the chowder should stay good for up to 3 days and can be reheated on the stovetop or in the microwave.
Serving Suggestions
Because this is a chowder, it seems fitting to make Sweet Vegan Cornbread or Cornbread with Creamed Corn as a side dish. But because it’s cheeseburger chowder, it also makes sense to pair it with fries—except that there are already potatoes in the chowder, so I like to opt for Air-Fryer Sweet Potato Fries. Of course, since this isn’t the healthiest dish, it can be a good idea to include a vegetable-based side like Roasted Broccoli or Sautéed Kale. Serving a side salad with the chowder also creates a bit more nutritional balance, whether it’s a traditional Caesar Salad or a Cucumber and Tomato Salad.
Ingredients
- 1 pound ground beef
- 3/4 cup diced yellow onion
- 3/4 cup shredded carrots
- 1/2 cup diced celery
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 2 cups diced potatoes (1/2-inch to 3/4-inch cubes)
- 1 1/2 tablespoons ketchup
- 1 teaspoon yellow mustard
- 4 cups beef broth
- 1 1/4 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup Velveeta cheese (1/2-inch cubes)
- 1/2 cup sour cream
- Kosher salt and pepper to taste
- Sliced green onions for garnish
- Cooked and crumbled bacon for garnish (optional)
Instructions
- In a large pot, brown the ground beef over medium-high heat until fully cooked. Drain most of the excess grease, leaving about 1 tablespoon in the pot.
- Add diced onions, carrots, celery, onion powder, and garlic powder to the pot with the beef. Cook for 3 minutes. If it begins to stick, deglaze the pot with a splash of the broth.
- Sprinkle in the flour and cook for about 2 more minutes, until vegetables are softened.
- Add diced potatoes, ketchup, mustard, and beef broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Reduce heat to low. Stir in milk, cheddar cheese, Velveeta, and sour cream. Cook until cheese is melted and the chowder is heated through. Season with salt and pepper to taste.
- Adjust consistency by adding more broth to thin the chowder if needed. Serve warm, sprinkled with green onions and optional bacon bits.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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