Bacon Cheeseburger Chowder

Name: Bacon Cheeseburger Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 pound ground beef; 1 onion (diced); 1 red bell pepper (diced); 1 teaspoon minced garlic; 3 Tablespoons flour; 2 1/2 cups almond milk; 1 pound red potatoes; 1 1/2 cups water; 1 Tablespoon beef bouillon granules; 1 12 ounce package Velveeta cheese (cubed); 6 strips bacon (cooked and crumbled)

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16 Comments

4.67 from 3 votes

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Cold winter days call for warm hearty soups!

My husband only considers soup a main dish when it is loaded and this one fits the bill perfectly.

All the goodness of a bacon cheeseburger in a delicious chowder – soup will never be the same.

Serves: 6

Bacon Cheeseburger Chowder Recipe

4.67 from 3 votes

All the flavors of a cheeseburger, but in a soup. You will love this easy and effortless dinner, and we promise the kids will too.

Prep Time 15 mins

Cook Time 30 mins

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Ingredients

1 pound ground beef
1 onion diced
1 red bell pepper diced
1 teaspoon minced garlic
3 Tablespoons flour
2 1/2 cups almond milk
1 pound red potatoes
1 1/2 cups water
1 Tablespoon beef bouillon granules
1 12 ounce package Velveeta cheese cubed
6 strips bacon cooked and crumbled

Instructions

In a large stockpot, cook beef, onion and red pepper over medium heat until beef is no longer pink (about 6-8 minutes).
Drain grease and add in garlic and cook for 1 more minute.
Stir in flour until blended.
Slowly stir in milk, then add in potatoes, water, and bouillon granules; bring to a boil.
Reduce heat, cover, and let simmer for 15-20 minutes or until potatoes are tender.
Add cheese and stir until melted.
Ladle into bowls and top each bowl of soup with crumbled bacon.

Nutrition

Calories: 297 kcal · Carbohydrates: 18 g · Protein: 16 g · Fat: 18 g · Saturated Fat: 6 g · Cholesterol: 55 mg · Sodium: 408 mg · Potassium: 617 mg · Fiber: 2 g · Sugar: 3 g · Vitamin A: 621 IU · Vitamin C: 33 mg · Calcium: 152 mg · Iron: 2 mg

Recipe Details

Course: Main Course

Cuisine: American

Author: Camille Beckstrand

Recipe inspired by Taste of Home

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Questions & Reviews

Toshi Bakes says:

It has been a very long time since I've had a chowder. This looks delicious though, anything with bacon gets a yes from me xD Happy new year!
katherine says:

I'm going to attempt this with "real" cheese, as i don't have any velveeta on hand. I also don't have beef bouillon granules on hand, so i might try chick bouillon cubes or beef stock. Do you think those changes will ruin the chowder?
Cyd says:

Beef stock should work just fine. We haven't tried this recipe with real cheese! Let us know how it turns out! :)
Jackie Ziegler says:

I made this Chowder last night for my family. I didnt have bullion, so I subbed the water for beef broth and added some Worcestershire. I also used whole milk in place of the almond. This chowder was so darn good! Had the left overs today with a Ham & Cheese Panini. This recipe will certainly be on a regular rotation at my house!
B. Debnam says:

I don't buy almond milk. Can 2% be used instead?
Cyd Adamson says:

Sure, you can use milk.
Debbie Burkhead says:

What makes a soup chowder and what does that mean exactly? I am making this for the first time.
Gwen Frazier says:

This recipe is delicious! I think next time I’ll make it in the instant pot, this tome I made it in my Dutch oven. I quartered my red potatoes, that made them more manageable. I’ll definitely be making this again! Perfect Fall recipe.
Katie says:

A chowder is thicker, than a soup. It is usually thicker because of a thickened base using flour or adding an ingredient like rice that thickens the soup base as it cooked. There is a satisfying thickness to it rather than a watery broth base. It is more hearty. Both soups and chowders are satisfying, just in different ways.
Momma Cyd says:

Chowder is a thick and creamy soup, or stew.
Sarah f says:

How do you make in an IP?
Barrie P. says:

I made this recipe with whole milk, and it was a huge hit. It was easy to make and very delicious.
BEVERLY HELIX says:

what about the bacon ? Cook along with the beef, add along with beef to soup?
Momma Cyd says:

In the ingredients it says 6 strips of bacon (cooked and crumbled). Then in step 7 it says to top your soup with the crumbled bacon. So your bacon is cooked ahead of time. You can cook it while other ingredients are cooking then crumble it. Just so it is ready to top off the soup.
Neri says:

Would it be possible to make this in a slow cooker? I work long shifts quite often and would love to have this ready when I got home.
Momma Cyd says:

I'm not sure this one would be great cooking all day long. But we have some slow cooker soups you can look up in our recipes. Just click on RECIPES on our home page and then scroll over until you see SOUPS.