Cowboy Cheeseburger Chowder

 Original Recipe from KBees

Cowboy Cheeseburger Chowder

When soup season hits, this Cowboy Cheeseburger
Chowder is the kind of hearty, cheesy, bacon-studded
comfort that can wrangle even the hungriest appetites.
It’s basically all the best parts of a backyard burger—
ground beef, melted cheddar, smoky bacon—tucked
into a creamy chowder with hash browns and corn.
Cozy enough for a weeknight, crowd-pleasing enough
for game day, and yes, it freezes beautifully (future you
will be thrilled).

prep time: 10 MINS cook time: 45 MINS total time: 55 MINS

INGREDIENTS
Avocado Oil
1/2 medium onion
3 carrots
1/2 - 3/4 cup cooked bacon
1 lb ground beef
4 cups hash browns
2 cups corn
2.5 cups chicken broth
3 Tablespoons butter
3 Tablespoons flour
4 cups whole Milk
8 oz shredded cheddar cheese
1/4 cup sour cream
Salt and pepper
2 Tablespoons Italian seasoning

INSTRUCTIONS

1. Heat a splash of oil in a large pot over medium heat. Add the ground beef, onion, and
carrots. Sprinkle in the salt, pepper, and Italian seasoning. Cook until the beef is browned
and the onions have softened. Drain off any extra grease, if needed.

2. Stir in the cooked bacon, corn, hash browns, and chicken broth. Let the mixture simmer for
10–12 minutes, or until the potatoes are tender and everything is warmed through. (If the
chowder thickens too much, add up to 1 cup of extra broth.)

3. Pour in the milk and let it heat gently while you prepare a quick roux.

4. In a small skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2
minutes, just until golden and nutty. Remove from heat.

5. Stir the roux into the soup, giving it a couple of minutes to thicken.

6. Add the sour cream and cheddar, stirring until melted and creamy. Keep the soup warm but
don’t let it boil.

7. Ladle into bowls and serve with extra cheese on top and slices of sourdough for dunking.

servings: 8