Cowboy Cheeseburger Chowder
When soup season hits, this Cowboy Cheeseburger Chowder is the kind of hearty, cheesy, bacon-studded comfort that can wrangle even the hungriest appetites. It’s basically all the best parts of a backyard burger—ground beef, melted cheddar, smoky bacon—tucked into a creamy chowder with hash browns and corn. Cozy enough for a weeknight, crowd-pleasing enough for game day, and yes, it freezes beautifully (future you will be thrilled).
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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.
Servings: 8