This isn't your grandma's chowder – it's a hearty, cheesy, beefy bowl of deliciousness that's perfect for a chilly evening or a satisfying lunch. This cheeseburger chowder recipe takes all the best parts of a cheeseburger and transforms them into a creamy, comforting soup. Get ready to be amazed!
What Makes This Cheeseburger Chowder Unique?
This recipe goes beyond simply adding ground beef to a standard chowder. We're building layers of flavor, mimicking the experience of biting into a juicy cheeseburger. We'll use caramelized onions for sweetness, Worcestershire sauce for umami depth, and a blend of cheeses for a rich and creamy finish. The result is a soup that’s both comforting and surprisingly sophisticated.
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups beef broth
- 2 cups russet potatoes, peeled and diced
- 1 cup carrots, diced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh parsley (for garnish)
- Salt to taste
Instructions: Let's Get Cooking!
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Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and caramelized, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Brown the Beef: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
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Add the Vegetables and Broth: Stir in the diced tomatoes (undrained), beef broth, potatoes, and carrots. Add the Worcestershire sauce, thyme, and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
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Blend for Creaminess (Optional): For a smoother chowder, carefully use an immersion blender to partially blend the soup. Leave some texture for a heartier feel, if preferred.
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Stir in the Cheese: Remove the soup from the heat and stir in the shredded cheddar and Monterey Jack cheese until melted and creamy.
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Serve and Enjoy: Ladle the cheeseburger chowder into bowls and garnish with fresh parsley. Season with salt to taste.
Frequently Asked Questions (FAQs)
Can I use different types of cheese?
Absolutely! Experiment with your favorite cheeses. Sharp cheddar, Colby Jack, or even a blend of Mexican cheeses would all work well.
Can I make this soup in a slow cooker?
Yes! Brown the beef and sauté the onions and garlic as directed. Then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cheese during the last 30 minutes of cooking.
Can I add other vegetables?
Certainly! Corn, green beans, or peas would all be delicious additions. Add them along with the potatoes and carrots.
How can I make this soup spicier?
Add a pinch of cayenne pepper or a dash of your favorite hot sauce to increase the heat.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing in airtight containers in the freezer for up to 3 months.
Enjoy Your Delicious Cheeseburger Chowder!
This recipe is a guaranteed crowd-pleaser. The combination of savory beef, creamy cheese, and hearty vegetables is simply irresistible. So grab your ingredients and get cooking! Let me know in the comments how yours turns out!
