Best 12 Cheeseburger Broccoli Chowder Recipes

CHEESEBURGER BROCCOLI CHOWDER

Steps:

• In a large saucepan, cook beef with onion and green pepper until the beef is browned and vegetables are tender; drain.
• Stir in soup, milk and Worcestershire sauce. Add broccoli and potatoes.
• Bring to a boil, reduce heat and simmer, covered about 30 mins or until potatoes are tender.
• Great with a little cheese shredded on top!

CHEESY BROCCOLI CHOWDER

Steps:

• Melt margarine in a saucepan, add onion, celery & carrot,cook until softened, about 3 min.
• Add flour & mustard, cook stirring for a minute or two.
• 'Stir in broth & broccoli, bring to a boil.
• Simmer covered, stirring occasionally until broccoli & veggies are tender, about 10 min.
• Place broccoli mixture in a blender & process until smooth.
• Return to pan & stir in milk.
• Bring to a boil over medium heat.
• Add cheese, stir just until melted.

LOADED BROCCOLI-CHEESE POTATO CHOWDER

Steps:

• Combine the hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk the sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours., Add the broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onions and remaining cheese.

BROCCOLI CHOWDER

Steps:

• In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.

HEARTY CHEESEBURGER CHOWDER

Steps:

• In a large saucepan, cook beef and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Add potatoes, water, celery, bouillon and salt. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., In a small bowl, mix flour and 1/2 cup milk until smooth. Stir into beef mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened and bubbly. Stir in remaining milk; heat through. Add cheese; cook and stir until melted.

CHEESEBURGER CHOWDER

Steps:

• In a saute pan brown the ground beef. Drain and set aside. In same saute pan saute onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Saute about 3 minutes. Add broth and beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender. Meanwhile melt remaining butter in a small 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 each serving with chopped fresh tomatoes and dill pickle slices.

BROCCOLI CHOWDER WITH CHEDDAR TOASTS

Steps:

• Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. Add the onion, garlic and celery seed and cook until soft, about 4 minutes. Scatter the flour over the mixture and stir to coat. Gradually add the broth and the milk, whisking until smooth.
• Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. Add the broccoli florets and season with 1/2 teaspoon salt. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
• Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. Spread the mustard on each piece of baguette and top with a cheddar slice. Place on a baking sheet and broil until the cheese melts; serve with the soup.

CHEESEBURGER CHOWDER

Steps:

• Brown ground beef in large pot. Drain off grease. Add potatos, onions, peppers, celery, salt and bouillon cubes. Pour in water and bring to a boil. Reduce heat cover and simmer for 15 to 20 minutes or until vegetables are tender. Whisk flour into milk and slowly pour into pot with meat and vegetables. Stir until soup is thickened slightly. Mix in cheese and stir until melted.

ALL-AMERICAN CHEESEBURGER CHOWDER

Steps:

• In a large saucepan, brown beef and bacon; drain if necessary. Stir in potatoes, onion, celery, green pepper, salt and water. Cover and cook until vegetables are tender, about 15-20 minutes.
• Whisk together flour with 1/2 cup of the milk; add to saucepan along with remaining milk. Cook and stir until thickened and bubbly. Add cheese; heat and stir until cheese is melted. Garnish with additional cheese and sliced scallions, if desired.

GOLDEN CHEESE/BROCCOLI CHOWDER

Steps:

• In large saucepan, combine the water, carrots, celery and onion. Bring to a boil; reduce heat. Cover and simmer for 5 minutes or until crisp-tender. Add broccoli; cook, uncovered, until broccoli is crisp-tender. , Meanwhile, melt butter in large saucepan; stir in the flour, salt and pepper and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until mixture is thickened. Add pepper sauce if desired. Stir in the cheese; cook and stir until melted. Add the ham and undrained vegetables; stir until blended.

CHEESEBURGER CHOWDER

Steps:

• Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add diced potatoes and onion; cook and stir until onion is tender, 5 to 10 minutes.
• Mix milk, processed cheese food, and Cheddar cheese into beef mixture; bring to a boil. Reduce heat and simmer, stirring often, until heated through and cheese is melted, 15 to 20 minutes; season with pepper. Add mashed potatoes for a thicker chowder; cook until heated through and thickened, about 5 minutes.

CHEESEBURGER CHOWDER

Steps:

• In a skillet brown the ground beef, sausage, garlic and onion. Remove and drain. In a 3 quart dutch oven add the beef mixture, 2 teaspoons chili powder, 1/2 teaspoons cayenne, carrots, 3 cups chicken broth, canned tomatoes and both types of corn. Cover and bring to a boil, reduce heat and cook at medium high heat for around 15 minutes or until the carrots are tender, stirring occasionally. Reduce heat to low. Add the frozen hash browns, cheddar cheese soup, cubed american cheese and the 1 cup milk. Stirring thoroughly to melt the cheese, and to combine, around 5 minutes.
• If desired to each serving bowl add a dollop of sour cream and sprinkle with chives.