Cowboy Chowder

Brandi Kirkpatrick


Okay, this is a recipe from Cheeseburger Soup I) that I completely changed. First off, it was NOTHING like a cheeseburger. Secondly, it needed a MAJOR flavor kick. Also, I made it with regular cheddar cheese but a reviewer suggested Velveeta for a more creamy soup.
This is also one of those recipes you can toss more stuff in! Corn, beans, peppers, etc.
Have fun with it and make it yours!!!
I also serve mine with a healthy sprinkling of chili powder on top!

pinch tips: Flour, Eggs & Breading Techniques





20 Min


30 Min


Stove Top


1 lb
lean ground beef
1 c
onion, chopped
1 c
carrots, chopped
1 c
celelry, chopped
1 tsp
dried basil
1 tsp
garlic, minced
1 tsp
dried parsley
1/2 tsp
fennel seeds
1/4 tsp
rubbed sage
1/2 tsp
onion powder
1 Tbsp
dried onions
1 tsp
ground black pepper
4 Tbsp
butter, divided
6 c
chicken broth
beef bouillon, cubes
large potatoes, chopped evenly
1/4 c
2 c
velveeta, cubbed (can use cheddar cheese, shredded)
1 1/2 c
1/4 c
sour cream

Directions Step-By-Step

In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
Stir in garlic, onion powder, sage, fennel seed, pepper, basil and parsley. Add broth, bouillon, dried onion, and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of butter and stir in flour. Slowly add to soup mixture, stirring well.
Gradually add milk to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

About this Recipe

Course/Dish: Chowders, Beef Soups
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, For Kids