Recipe courtesy of Jackie Smith
Cheeseburger Chowder
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 336
- Total Fat
- 19
- Saturated Fat
- 10
- Carbohydrates
- 28
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 14
- Cholesterol
- 59
- Sodium
- 341
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
Ingredients
1/2 pound ground beef
3/4 cup chopped onion
4 tablespoons butter, divided
2 cloves garlic, minced
1 cup diced carrots
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup flour
1 1/2 cups evaporated milk
2 cups cubed process American Cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sour cream
Garnish:
Chopped dill pickle
Chopped tomato
Directions
- In a saute pan brown the ground beef. Drain and set aside. In same saute pan saute onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Saute about 3 minutes. Add broth and beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender. Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes. Gradually stir the sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish each serving with chopped fresh tomatoes and dill pickle slices.