hamburger chowder

★★★★★ 1 Review
mammala avatar
By Laura Lagasse
from Virginia Beach, VA

I've been using this recipe since my penny-pinching newlywed days back in the 70's. Its inexpensive, hearty, easy and delicious. If you don't eat beef, substitute ground turkey, and you will still have a satisfying meal. Like most soups, its better the next day, but don't expect it to last much longer than that.

★★★★★ 1 Review
serves 6
prep time 15 Min
cook time 1 Hr

Ingredients For hamburger chowder

  • 1 lb
    ground beef or ground turkey
  • 1
    onions, yellow, medium
  • 4 - 5
    celery stalks
  • 3
    potatoes medium russets cubed
  • 1 lb
    carrots, peeled & cubed
  • 1 can
    diced tomatoes (28 oz)
  • 3/4 c
    barley (not instant or quick cooking)
  • 2 tsp
    salt (or to taste)
  • 1 tsp
    pepper
  • 2 can
    water
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How To Make hamburger chowder

  • 1
    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.
  • 2
    Dice carrots & unpeeled potatoes, (again not too small)and add to pot when the meat is cooked through.
  • 3
    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.
  • 4
    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.
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