Cheeseburger Chowder
When I’m on the hunt for a comforting recipe that the entire family will love, I’ll pull out this reliable cheeseburger chowder.
Not only does it promise to warm you up when the cool weather starts to bite, but it’s loaded with protein and spices for a seriously tasty dinner. Plus, it’s a fun alternative to traditional pasta dishes, soups, or burgers that you might whip up instead!
When I first made this cheeseburger chowder, I couldn’t get over its simplicity. Everything’s made in a single pot, clean-up is minimal, and you won’t need to babysit your pot to avoid sticking!
And don’t even get me started on the delightful cheesiness and creaminess you get from the Velveeta cheese!
I’ve always felt that one serving of this hearty dish was more than enough, as there’s just so much going on. But if you have a larger appetite, you can quickly load your bowl with seconds to combat that unpleasant winter chill.
Whether you’re hunting for a simple and reliable evening meal or have some crusty rolls you can’t wait to use – this chowder has got you covered.
Why You’ll Love This Recipe
- It’s the perfect comfort food for those cooler evenings.
- It requires virtually no prep work, and clean-up is a breeze!
- You can easily make it ahead if you’re short on time.
- It reheats perfectly, which makes it a fabulous choice for meal prep on Mondays.
- It’s ready in just 45 minutes for those busy weeknights.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Butter
- Onion
- Carrots
- Celery
- Water
- Potatoes
- Chicken noodle soup
- Garlic powder
- Chicken bouillon
- Ground beef
- Milk
- Velveeta cheese
- Sour cream
- Pepper
- Parsley (optional)
How to Make Cheeseburger Chowder
Follow along to learn how to make cheeseburger chowder!
- Step One: Melt butter in a large pot over medium-high heat.
- Step Two: Add onions, carrots, and celery, and then saute the mixture for 8 to 10 minutes until everything has softened.
- Step Three: Add water, potatoes, chicken noodle soup mix, garlic powder, chicken bouillon, ground beef, and pepper.
- Step Four: Stir everything together until combined, and then bring the mixture to a boil.
- Step Five: Reduce the heat to medium-low, cover, and simmer for 30 minutes.
- Step Six: Remove the mixture from the heat and stir in Velveeta cheese, milk, and sour cream.
- Step Seven: Garnish with parsley, serve, and enjoy!
What to Serve with It
Recipe Tips and Tricks
- Don’t skimp on the butter. Although you might want to cut the calories in this dish, the butter is crucial to achieve a creamy base for the sauteed veggies.
- You can use full-fat meat, but lean beef works better for this recipe. I rarely suggest using lean meat, but I find that using leaner ground beef makes the soup less greasy and gives it a pleasant, savory bite.
- Use russet potatoes or another starchy variety if you can find them. These potatoes are ideal as they don’t break apart or go mushy in soups! If you don’t have them to hand, just make sure you don’t overcook your potatoes.
- Remember to remove the soup from the heat before adding the cream cheese. This should keep it creamy without causing any weird curdling or separation issues that might ruin your soup.
- If the chowder is too thick, stir in a bit of water, extra broth, or milk in small increments. After a while, you should reach your desired consistency.
Variations and Substitutions
- If you don’t like ground beef, feel free to switch it out for any protein you like! Ground turkey is a good substitute, but Italian sausage works just as well if you want to spice things up slightly.
- Don’t skimp on the seasoning. The garlic powder and bouillon are crucial to getting the perfect savory flavor in this soup. Add a few red pepper flakes to the mix if you want to dial up the heat!
- I recommend using Velveeta as it’s super creamy, but cheddar cheese can be substituted in a pinch.
- Feel free to top your soup with anything you like! Although you can eat this soup as-is, I like throwing in a few croutons or crackers for a hint of crunch.
Storage Instructions
Not only is this cheeseburger chowder completely delicious, but it stores like a dream!
Yup – it’s the perfect choice if you’re looking for a super easy dish to reheat and meal prep.
If you need to store your soup, let it cool to room temperature before putting it in an airtight container in the fridge. It should stay tasty for up to 4 days.
When you’re ready to reheat this cheeseburger chowder, I recommend adding just a tiny splash of water to loosen the mix.
Can I Freeze?
Yes and no.
Although you can freeze this cheeseburger soup, I recommend picking out the potatoes and freezing the rest of the mixture.
It’s unnecessary, but potatoes often go slightly mushy when frozen and defrosted – so just be warned!
You can use Ziptop bags or airtight and freezer-safe containers to keep your soup safe for around 3-6 months.
For more yummy soups, check out my soup recipe box. I have lots of selections to keep you going over the winter.
You might also like this Manhattan Clam Chowder, Salmon Chowder, Cheeseburger Pizza, Cheesy Chicken Chowder or Corn Chowder. Check out Cheeseburger Sliders, Cheeseburger Dip, Cheeseburger Salad, Cheeseburger Egg Rolls and Impossible Cheeseburger Pie.
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
Cheeseburger Chowder
Ingredients
- 2 tbsp salted butter
- 1 cup sweet onion chopped
- 1 ½ cups carrots chopped into rounds
- 1 ½ cup celery chopped
- 5 cups water
- 3 cups potatoes diced
- 1 envelope chicken noodle soup
- 1 tsp garlic powder
- 1 tbsp chicken bouillon
- 1 lb ground beef cooked
- 2 cups milk
- ¾ cup Velveeta cheese
- ½ cup sour cream
- dash pepper
- 1 tbsp fresh parsley chopped, for garnish, optional
Instructions
- Melt butter in a large pot over medium high heat. Add onions, carrots and celery, Saute for 8 to 10 minutes, until softened.
- Add water, potatoes, chicken noodle soup mix, garlic powder, chicken bouillon, ground beef and pepper. Stir together. Bring to a boil. Reduce heat to medium low. Cover and simmer for 30 minutes.
- Remove from heat. Stir in Velveeta cheese, milk and sour cream. Garnish with parsley.
Video
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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I’m not really much a soup fan, but this chowder looks and sounds ah-mazing! I’ll be giving it a try this weekend. Congrats, you’re featured at the This Is How We Roll Link Party.
Looks so good thanks for sharing at the Inspiration Spotlight party. Pinned & sharing.
Oh this looks so good and satisfying! I’d love to have you share at our What’s for Dinner Party!
http://www.lazygastronome.com/whats-dinner-sunday-link-132/#more-6926
Looks like a yummy homemade soup!
Cheeseburger Chowder sounds like a great idea and a delicious bowl of chowder! Thanks so much for sharing your post with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen
This looks like such a hearty soup! It certainly can warm those chilled bones from all this cold.
That would for sure warm up my bones. It looks delicious and I can’t believe how cold it is over there and we’re having a heat wave here in South Africa. I’ll try and blow some of that your way Stacie