With the big game coming up this Sunday and the snow piling up outside, I can’t help but reminisce about the warm fall days we spent tailgating at ISU football games. Now, I don’t know about you, but I won’t be tailgating in the snow next Sunday! So, why not bring the tailgate indoors?
Put your burgers in a bowl with one of three featured recipes for Cheeseburger Chowder and Cheeseburger Soup. Thanks to Tjode Cooper, Tammy Lansink and Nancy Lichty for submitting these recipes! Each variation is a bit different, and after looking them over, I might have to put a pot on the stove today!
by Tjode Cooper
1 ½ lbs. hamburger
1 chopped onion
8 T. butter
4 cloves garlic
2 tsp. dried basil
2 tsp. dried parsley
3 c. chicken broth
3 c. beef broth
8 c. diced peeled potatoes (I use frozen hash browns and pour them in until I think it’s enough)
½ c. flour
2 cans evaporated milk
2 c. cubed American cheese, or Velveeta®
2 c. shredded cheese (whatever kind you like)
½ tsp. Salt
½ tsp. pepper
½ c. sour cream
Brown the hamburger. Drain and set aside. Sauté onion in 2 T. butter until tender. Add garlic, basil and parsley. Sauté about 3 minutes. Add broth, hamburger and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes. Meanwhile melt remaining butter in a skillet. Add flour and cook, stirring, for 3 to 5 minutes.
Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes. Gradually stir the sauce into the soup.
Bring to a boil and cook for 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish with chopped tomatoes, bacon bits and dill pickle slices if you’d like.
by Tammy Lansink
1/2 lb. ground beef
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. diced celery
1 tsp. dried basil
1/4 tsp. parsley flakes
3 c. chicken broth
4 c. peeled, diced potatoes or frozen shredded hash browns
1/4 c. flour
8 oz. American or Velveeta cheese
1 ½ c. milk
3/4 tsp salt
1/4 tsp. pepper
1/2 c. sour cream
Brown ground beef, set aside. Sauté onion, carrots, celery, basil and parsley in one tablespoon butter until tender – about 10 minutes. Mix with remaining ingredients. Simmer 30-35 minutes. Enjoy!
COOK’S TIP: I double it and put it in the crock pot.
by Nancy Lichty
- 3 lb. ground beef, browned and drained
- ¾ c. chopped onion
- ¾ c. chopped celery
- 8 T. fat (I use the hamburger drippings or oil)
- ¾ c. flour
- 3 tsp. basil and parsley
- Salt and garlic to taste
- 10 c. peeled and diced potatoes
- 2 c. sliced carrots
- 2 beef bouillon cubes
- 36 oz. of Velveeta® or similar cheese
- 4 to 4 ½ c. milk
Step 1: Brown and drain hamburger, leaving drippings for Step 2.
Step 2: Sauté onions and celery in hamburger drippings. Then mix in ¾ c. flour; add basil, parsley, salt and garlic.
Step 3: Cook vegetables, until tender, in 6-9 cups of water. Then combine browned beef with the vegetables (undrained). Add a couple of beef bouillon cubes for more flavor. Cook in a crock pot or in a large pan on the stove for 3 or 4 hours.
Step 4: Add Velveeta and milk.