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1 lbground beef or ground turkey
1onions, yellow, medium
4 - 5celery stalks
3potatoes medium russets cubed
1 lbcarrots, peeled & cubed
1 can(s)diced tomatoes (28 oz)
3/4 cbarley (not instant or quick cooking)
2 tspsalt (or to taste)
How to Make Hamburger Chowder
- Dice onion and celery (not too small this is a chunky chowder) and add to a dutch oven with the ground beef (or ground turkey). Cook on high heat to brown meat & sweat veggies. I use 80/20 burger so there is no need to drain, if you do drain, you will lose a lot of flavor.
- Dice carrots & unpeeled potatoes, (again not too small)and add to pot when the meat is cooked through.
- Add the canned tomatoes plus 2 cans of water, salt, pepper & barley. Give mixture a good stir & cover. Leave heat on high until mixture starts to boil. Then reduce heat so the chowder stays at a simmer. Cook for approximately 1 hour stirring occasionally. When the potatoes, carrots & barley are cooked, the chowder is done.
- The longer the chowder cooks, the better it tastes. You can hold it on very low heat, but be careful that the chowder doesn't scorch on the bottom.