Cheeseburger Chowder

Be the first to review
Recipe by Chef Renn

Creamy Cheddar Cheese Chowder with Ground Beef, Chunks of Potato and Diced Tomatoes

Ingredients Nutrition


  1. In a large soup kettle, saute ground beef and onion for 10 to 15 minutes or until beef is thoroughly browned, no pink and minimum internal temperature is 155 degrees F. (for 15 seconds).
  2. Break up meat into small crumbles as it cooks.
  3. Do not drain.
  4. Add water, cream soup base, beef base, potatoes, tomatoes and pepper.
  5. Bring to a boil and cook for 8 to 10 minutes or until potatoes are just tender, stirring occasionally.
  6. CCP-- Minimum internal temperature should be 155 degrees F. (for 15 seconds) or above. CCP-- Hold hot (140 degrees F. or above) for use.
  7. As needed for service, add 7 oz cheese to each 1 gallon soup mixture.
  8. Stir to melt cheese.
  9. CCP-- Hold hot (140 degrees F. or above) for service.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a