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Cheeseburger Chowder


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  • 1/2 pound ground beef
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 1 teaspoon celery salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 tablespoons butter
  • 3 cups chicken broth
  • 4 cups cubed potatoes
  • 1/4 cup all-purpose flour
  • 8 oz shredded velvetta
  • 1 can evaporated milk
  • 1-2 cups milk
  • 1/4 cup sour cream (optional)


Adapted from


Step 1

In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef, until meat is brown.

Stir in basil and parsley and celery salt.

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.

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