Friends, Gather Round for Cheeseburger Chowder

Okay, so you know those days when you want something warm and hearty, but you really can’t face another basic soup? Enter: Cheeseburger Chowder. Picture this—it’s a rainy Saturday, my kids are starving, the dog’s eyeing my slippers, and honestly, all I want is to cook something that feels like a hug in a bowl. This is that recipe. Funny thing, I first threw it together after a rogue hamburger night left us with way too many burger fixings and not enough buns. The result? A mashup that somehow became a family legend. (My sister still texts me for the recipe every October.)

Why You’ll Love This—Or At Least Not Be Bored!

I make this when I’m craving comfort food that isn’t fussy. My family goes absolutely bonkers for it (except for that one cousin who claims it’s “too cheesy”—I mean, is that a thing?). What gets me every time is how forgiving it is—like, I’ve swapped potatoes for cauliflower, left out celery when I couldn’t find any, and, well, one time I accidentally used breakfast sausage instead of beef. Not my best moment but… it still worked. Also, this is my go-to when I want to sneak in extra veggies (don’t tell my teenager). And honestly, if there’s a chill in the air, you’ll catch me making it—usually in my favorite worn-out hoodie.

The Stuff You’ll Need (But You Can Totally Swap Things)

1 pound ground beef (sometimes I use ground turkey if it’s on sale – not quite as rich, but hey, it’s lighter)
1 medium onion, chopped (red, white, or whatever you scrounge form the fridge)
2 cloves garlic, minced (I confess, I’ve used garlic powder in a pinch—shh…)
2-3 medium potatoes, peeled and diced (Russet, Yukon Gold, or, when desperate, a handful of frozen hashbrowns)
1 large carrot, diced (or a generous handful of pre-shredded if you’re feeling lazy—I often am)
2 sticks celery, chopped (my grandmother swore by adding more, but I think two is plenty)
3 cups chicken or beef broth (honestly, bouillon cubes work fine)
1 can diced tomatoes, drained (fire-roasted add a nice kick)
1 cup frozen or canned corn (fresh is lovely but I rarely have the patience)
1 1/2 cups shredded cheddar cheese (sharp is best, but mild will do—anything but the pre-shredded stuff, unless you’re in a rush)
1/2 cup milk or half-and-half (cream is amazing but, uh, so is fitting into jeans)
2 tbsp flour (to help it thicken—sometimes I forget and it’s still edible)
Salt & pepper to taste
Optional: a handful of crispy bacon bits, pickles chopped small, or even a squirt of ketchup and mustard (seriously, try it once!)

How You Actually Make It (With a Few Detours)

In a big ol’ pot (Dutch oven if you have one, but a stockpot works), brown your ground beef over medium heat. Drain off most of the fat unless you want it really rich.
Toss in the onion, garlic, and celery. Sauté until everything gets soft—it’ll smell amazing. This is usually where I sneak a little taste. Or two.
Add your diced potatoes, carrots, and broth. Bring to a gentle boil, then reduce to a simmer. Let it do its thing, uncovered, for 15-20 minutes, or until potatoes are fork-tender. Don’t worry if it looks a bit weird at this stage—it always does!
Stir in the tomatoes and corn. Let everything heat through for a few more minutes.
Meanwhile, whisk the flour into the milk (or half-and-half) until smooth. Pour this into your pot, stirring constantly. Cook another 5-7 minutes—it’ll thicken up, promise.
Now, remove the pot from heat. Stir in the cheese until it melts. (Once I added the cheese before taking it off the heat and it went a bit grainy—still tasty, just not as pretty.)
Taste and adjust seasoning. Add bacon bits, pickles, or whatever you fancy. Serve hot and try not to burn your tongue like I always do.

Notes from My Kitchen Experiments

If you forget to drain the tomatoes, the soup gets a little runny. Actually, I find it works better if you do drain them, but it’s not the end of the world if you forget (I do, regularly).
I once tried making this in a slow cooker—eh, it worked, but the texture wasn’t quite right. Maybe I missed a step.
Using pre-shredded cheese saves time but, on second thought, it doesn’t melt as well. I still use it when I’m in a hurry though.

Variations—Some Winners, Some Not So Much

Cauliflower instead of potatoes: Super good and lighter. My husband didn’t notice the swap, which was a minor victory.
Ground chicken: A little bland, but if you add extra seasoning it works.
Vegan version: I tried vegan cheese and plant-based “meat” once—yeah, let’s just say, not my favorite. Maybe you’ll have better luck?
Jalapeños: If you like heat, toss some in. I do this when my brother visits and calls me a wimp.

Equipment (But Don’t Sweat It)

You’ll want a large pot or Dutch oven. Don’t have one? Just use whatever’s the biggest pot you’ve got. I’ve even made it in a deep skillet when I was desperate. Chopping board, knife, maybe a whisk for the milk and flour. If you don’t have a whisk, a fork’ll do (I’ve done it with a chopstick. Not recommended but hey, it works).

How to Store (Though It Vanishes Fast)

Ladle leftovers into an airtight container and keep in the fridge for up to 3 days. It reheats beautifully on the stove or in the microwave, but honestly, in my house, it never lasts more than a day! I think it tastes even better the next day, for what it’s worth.

What to Serve It With—Our Family’s Go-Tos

I love this with crusty bread or saltines. My youngest insists on a dill pickle spear (just like an actual cheeseburger). Or, if you’re feeling wild, serve it in a bread bowl! We did that once for a birthday party and the kids talked about it for months. Also, if you’re the ketchup-on-everything type, I won’t judge.

Lessons Learned—A Few Pro Tips

I once tried rushing the potato-cooking step and ended up with crunchy chunks in my soup. Don’t do that. Let them get nice and soft.
Add the cheese after you turn off the heat. Otherwise, it gets all stringy and weird. Ask me how I know.
Don’t skip tasting as you go. Sometimes the broth is salty, sometimes not. Things change every batch.

FAQ—Answering Real (and Sometimes Silly) Questions

Can I freeze Cheeseburger Chowder?: Sure, you can, but honestly, the texture goes funny—the potatoes get a bit mealy. I mean, it’s edible, but not my favorite. Some folks (like my aunt in Manitoba) swear by it, though, so maybe try a small batch first.
Can I use non-dairy milk?: Yeah, almond or oat milk will work in a pinch. Just keep in mind, it won’t taste as rich. I’ve done it when friends visit—nobody complained.
What’s the best cheese to use?: I usually go for sharp cheddar (Cabot brand is my go-to, but use whatever’s local or on sale). Pepper jack adds a kick—try it if you’re feeling spicy!
How can I make it gluten-free?: Skip the flour and use a cornstarch slurry instead. Or just let it be a bit thinner. Still tastes good; promise.
Where did you get the original idea for this?: Honestly? Probably a combination of desperation and too much time spent scrolling through AllRecipes. But I also got some inspiration from The Pioneer Woman’s version. I just had to make it my own!

P.S. If you’re looking for a good Dutch oven recommendation, I grabbed mine on sale over at Target. It’s held up through a lot of chowder adventures.

And there it is—my not-so-perfect, always-satisfying Cheeseburger Chowder. Let me know if you give it a try (or if your family starts requesting it non-stop like mine!).