Real Recipes From Real Home Cooks ®

cowboy chowder

(2 ratings)
Recipe by
Brandi Kirkpatrick
Burley, ID

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!

(2 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For cowboy chowder

  • 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
  • 4
    beef bouillon, cubes
  • 3
    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

How To Make cowboy chowder

  • 1
    In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
  • 2
    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.
  • 3
    Melt the remainder of butter and stir in flour. Slowly add to soup mixture, stirring well.
  • 4
    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.