Cheeseburger Chowder


Every so often I'll go on a recipe hunting spree. Absolutely anything that appeals to me is printed, hole punched and stuck in my recipe binder. Aside from using a bunch of paper, the main problem with this is I end up printing too many recipes than I can reasonably make while I'm all gung-ho on a new recipe kick.

This was one of those recipes. It finally stood out to me again last week when I was planning out meals.

Cheeseburger Chowder
Source: Adapted from
Servings: 6-8 
Printer Friendly

    • 1 lb. ground beef
    • 1 onion, diced
    • 1 clove garlic, minced
    • 2 10.75 oz. cans cream of mushroom soup
    • 1 10.75 oz. can milk
    • 3 tbs. A1 steak sauce
    • 1 tsp. salt
    • 1 tsp. pepper
    • 1/2 tsp. oregano
    • 1/2 tsp. paprika
    • 1 cup shredded cheddar cheese, divided
    • 1 cup seasoned croutons
    • 1 tsp. olive oil 

1. Brown the ground beef and drain off the fat.
2. In a large pot, saute the onion in olive oil for 3-5 minutes or until soft. Add the garlic and cook 1 minute more. Transfer the ground beef to the pot.
3. Add the cream of mushroom soup, milk (fill one soup can) and seasonings. Stir until well combined and bring to a boil.
4. Reduce heat to medium-low and add in 1/2 cup of cheese. Stir until the cheese is melted.
5. Ladle soup into bowls, top with the remaining cheese and croutons.

While all of the additions of seasonings and sauces added a good flavor to this soup, I still felt like it was missing something and should have been heartier. I think next time I'll add in potatoes, mushrooms and maybe some green pepper.

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