The flavors of a cheeseburger in a simple soup. Yes, please!
This recipe is part of my Cooking Through My Collection series. This series has been a reader favorite for years. You love me me sharing recipes from my cookbook collection, especially older, more vintage cookbooks.
The recipe that I am sharing today is from a vintage cookbook. Although this is not that vintage of a recipe, unless you call 1980 vintage.
This recipe for cheeseburger chowder comes from the Better Homes and Gardens All Time Favorite Hamburger and Ground Meats Recipes cookbook.
I picked this cookbook up used several years ago. It caught my attention because I love ground beef recipes and am always looking for new ones.
To me, this cookbook looks vintage. The recipes and pictures look very vintage to me. I really thought it was a cookbook put published in the 1960’s or 1970’s.
However, when I was getting ready to share this post, I looked at the copyright, and it is 1980. Yeah, not so vintage after all.
Yes, I know some people, like my kids, would consider 1980 very vintage, but being as I was a kid in 1980 is doesn’t seem that vintage to me. However, I guess a recipe that is 35 years old could be considered an old recipe. It is funny how the older you get the younger 35 years old seems………
Now for the recipe.
This recipe caught my attention because it was a cheeseburger type soup recipe that was simple and used basic ingredients.
I liked that it was not fancy. I also like that it did not call for cream of something soup or Velveeta.
Most cheeseburger soups call for one of those things. And the majority contain the Velveeta for a nice creamy texture.
Now don’t get me wrong. I will use Velveeta in a few things like my cheeseburger sloppy joes. I actually have some in my cupboard right now. But if I can avoid it and still get the creaminess in the end product, I do.
I decided to make this soup last week and I am so glad I did.
This soup is really good without the cream soup or Velveeta. It gets creamy from milk and cheese with a bit of flour to thicken it. It takes less than 30 minutes to make and tastes great!
Cheeseburger Chowder is perfect for a quick and easy winter dinner.
What I Changed From the Original Recipe
I only did two things to change up this recipe. I left out the celery. Mainly because I did not have any, and I am not a big fan of celery in recipes anyway.
I also added extra green pepper. The recipe called for two tablespoons green pepper. Who has just 2 tablespoons of green pepper unless you keep it in the freezer? And really, two tablespoons in a whole pot of soup is hardly enough to taste. I upped it to about 1/2 a green pepper. So, feel free to change that up with as much or as little green pepper as you want.
Is Cheeseburger Chowder gluten free?
This recipe is easy to make gluten free by using a gluten free flour blend in place of the regular flour and by reading labels to make sure that ingredients like the beef bouillon are gluten free.
Easy Cheeseburger Chowder
Easy Cheeseburger Chowder as all the flavors of a delicious cheeseburger in a delicious soup.
Ingredients
- 1 pound ground beef
- 2 cups peeled and cubed potatoes
- 1/2 onion, diced
- 1/2 green pepper, diced
- 1 tablespoon beef bouillon (I used a gluten free beef base instead)
- 1 1/2 cups water
- 1 teaspoon salt or to taste
- 2 1/2 cups milk
- 3 tablespoons flour (I used a gluten free flour blend)
- 1 cup shredded cheddar cheese
Instructions
- In a large pan brown beef with onion until beef is cooked and onion is tender.
- Drain off any fat.
- Add green pepper and cook for 1-2 minutes or until green pepper starts to soften.
- Add in potatoes, bouillon, and water. Cover and cook on medium low heat for 15-20 minutes of until potatoes are tender.
- Combine 1/2 cup milk with the flour and whisk together.
- Add to soup and stir well.
- Add remaining milk and shredded cheese.
- Stir until heated through and cheese is melted.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 306Total Fat: 16gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 71mgSodium: 649mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 23g
Nutritional values are approximate and aren't always accurate.
Originally posted January 2015. Updated January 2024.
It was so nice to meet you this past week! What a pleasant surprise! 🙂 and this soup looks so yummy- I just might have to put it on the menu for this week. You have consistently good recipes.
It was great to meet you! It was such a nice surprise! I wish we would have had more time to talk. Hopefully we will meet again sometime when you are visiting the area. And I am glad you like my site and recipes.
Yum! It’s the time of year when I start looking for new soup recipes and this one looks great. I never keep beef bouillon on hand, so I might try substituting beef broth for the bouillon and water. My daughter may need to go gluten free soon, also. We’re waiting on the test results. It’s going to be a completely new cooking experience for me. I don’t currently have any gluten free flour blends, so I’ll probably use a cornstarch slurry in place of the flour.
I think you could easily use beef broth in place of the bouillon and water. And yes I think cornstarch should work fine in this as well. If she needs to go gluten free it is not bad once you start to figure things out. Recipes like this one are pretty easy to adapt. Regular food can be gluten free and still taste good!
I am not gluten free but I use potato flakes a lot of times to thicken soups like chowders. Just a tip I thought I would pass on that may help.