Cowboy Cheeseburger Chowder
If a cheeseburger and a bowl of chowder had a rowdy barn dance and nine months later brought something bubbling and cheesy into the world—it would be this soup. Cowboy Cheeseburger Chowder is hearty, creamy, slightly smoky from the bacon, and 100% the kind of dinner that’ll make everyone at your table ask for seconds. Maybe thirds.
Think about it: ground beef, bacon, cheesy broth, and hash browns all mingling together like the ultimate potluck. It’s the lovechild of comfort food classics—basically a cheeseburger that decided to go swimming.
Why It Works
- Hash browns in soup?? Yes. Trust. They thicken the chowder, soak up flavor, and keep it cozy. Swapping in diced potatoes works too, but the shredded ones melt down into that creamy “stick-to-your-ribs” base.
- Cheddar + Cream Cheese tag team: The cheddar brings bold cheeseburger energy, while the cream cheese (or sour cream) smooths it all out.
- Bacon: No explanation needed. Bacon just wins.
- Avocado oil & Italian seasoning: A little modern, a little cowboy—this combo pulls all the flavors together and gives it a slight “not your average chowder” twist.
Cheeseburger Chowder: The Choose-Your-Own Adventure
The beauty of this recipe is how flexible it is. Don’t have ground beef? Try ground turkey or sausage. Only Velveeta in the fridge? Boom—now you’re channeling classic mom-style chowder. Want it spicy? Toss in pepper jack.
Here are a few easy swaps:
- Meat: Ground chicken, turkey, sausage, or go wild and make it all bacon.
- Veggies: Celery, mushrooms, or tomatoes play nice.
- Dairy: Coconut milk or almond milk if you’re dairy-free.
- Broth: Chicken, beef, or vegetable broth—whatever carton is half-open in your fridge.
And yes, this soup freezes like a champ. Stick it in a freezer-safe container for up to 3 months. When it’s time to unthaw (yep, that’s the real cowboy way of saying “defrost”), just reheat gently and thin it with a splash of broth or water if needed.
Fun Soup Fact 🥄
Did you know chowder started as a fisherman’s stew in coastal France? Sailors would toss the catch of the day into a big communal pot called a chaudière (hence the name “chowder”). Fast forward a few centuries, and here we are—with cowboys swapping clams for beef and hash browns. History is wild.
Why You’ll Love It
- Feels like comfort food but still trendy enough to post on Instagram.
- Freezer-friendly (future you will thank current you).
- Customizable so you can play “Chopped” with whatever’s in your fridge.
- It’s literally a cheeseburger in a bowl. Enough said.
Next up: the step-by-step recipe card with exact measurements and instructions. But for now? Just know this Cowboy Cheeseburger Chowder is the kind of meal that makes you want to kick your boots off, grab a spoon, and settle in for the coziest dinner ever.
Cowboy Cheeseburger Chowder
Ingredients
- Avocado Oil
- 1/2 medium onion diced
- 3 carrots shredded (Optional, I was out when I made the video, but I usually include them)
- 1/2 – 3/4 cup cooked bacon chopped
- 1 lb ground beef
- 4 cups hash browns
- 2 cups corn
- 2.5 cups chicken broth
- 3 Tablespoons butter
- 3 Tablespoons flour
- 4 cups whole Milk
- 8 oz shredded cheddar cheese
- 1/4 cup sour cream room temp/slightly warmed to prevent curdling
- Salt and pepper
- 2 Tablespoons Italian seasoning
Instructions
- Heat a splash of oil in a large pot over medium heat. Add the ground beef, onion, and carrots. Sprinkle in the salt, pepper, and Italian seasoning. Cook until the beef is browned and the onions have softened. Drain off any extra grease, if needed.
- Stir in the cooked bacon, corn, hash browns, and chicken broth. Let the mixture simmer for 10–12 minutes, or until the potatoes are tender and everything is warmed through. (If the chowder thickens too much, add up to 1 cup of extra broth.)
- Pour in the milk and let it heat gently while you prepare a quick roux.
- In a small skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, just until golden and nutty. Remove from heat.
- Stir the roux into the soup, giving it a couple of minutes to thicken.
- Add the sour cream and cheddar, stirring until melted and creamy. Keep the soup warm but don’t let it boil.
- Ladle into bowls and serve with extra cheese on top and slices of sourdough for dunking.
