Creamy, hearty, and packed with flavor, this Bacon Cheeseburger Chowder transforms your favorite diner classic into a comforting bowl of thick, satisfying soup. It’s the ultimate comfort food for any season!
Craving a warm, soul-soothing meal that’s also bursting with familiar, delightful flavors? Look no further than this incredible Bacon Cheeseburger Chowder. Imagine all the beloved components of a juicy bacon cheeseburger – the savory ground beef, crispy bacon, rich cheese, and fresh aromatics – simmered together in a luxuriously creamy, potato-filled chowder. It’s a game-changer for your dinner table, especially on those chilly evenings when you need a little extra warmth and indulgence.
For more fantastic weeknight soup ideas, be sure to explore our other popular recipes. You might enjoy this hearty Ham and Bean Soup, a comforting bowl of Chicken and Gnocchi Soup, or the ever-popular Taco Soup. Each offers its own unique charm, perfect for adding variety to your meal rotation.
Why You’ll Adore This Bacon Cheeseburger Chowder
If you’re searching for a substantial, creamy, and deeply satisfying soup that’s bursting with flavor, this Bacon Cheeseburger Chowder is precisely what you need. There’s truly nothing better than a steaming bowl of chowder, especially when it’s infused with the irresistible tastes of a classic bacon cheeseburger. This recipe takes comfort food to a whole new level, offering a unique twist on two beloved classics.
- Unforgettable Flavor Profile: It delivers all the savory, smoky, and cheesy notes you expect from a bacon cheeseburger, transformed into a smooth, thick chowder.
- Quick & Easy: Unlike some elaborate soup recipes, this chowder comes together in about 45 minutes, making it an ideal choice for busy weeknights.
- Family Favorite: Both kids and adults will rave about this delicious and hearty meal. It’s a guaranteed crowd-pleaser that satisfies even the pickiest eaters.
- Perfect for Any Season: While it’s especially cozy during cold winter months, this chowder is a fantastic comfort food year-round.
While our Slow Cooker Cheeseburger Soup remains a fan favorite for its hands-off ease, this stovetop version is perfect when you need that cheesy, beefy, bacon-packed goodness on the table much faster. It’s a quicker route to an equally delicious and satisfying cheeseburger-inspired soup experience.
As we navigate through the colder, often dreary winter months, a recipe like this Bacon Cheeseburger Chowder becomes an essential culinary escape. It’s the perfect antidote to winter blues, promising warmth, flavor, and a smile with every spoonful.
Essential Ingredients for Your Chowder
Crafting this incredible Bacon Cheeseburger Chowder begins with selecting high-quality ingredients. Each component plays a vital role in building the rich, layered flavors and the irresistibly creamy texture that defines this dish. Here’s a closer look at what you’ll need:
- Ground Beef: For this recipe, I highly recommend using a leaner ground beef, such as 90/10 or 93/7. This minimizes the amount of fat you’ll need to drain, making the cooking process quicker and the final chowder less greasy. If you use a higher fat content, be sure to thoroughly drain any excess grease after browning the meat.
- Onion, Bell Pepper & Garlic: These aromatic vegetables are the backbone of flavor for our chowder. They provide a foundational sweetness, savory depth, and a pleasant crunch. I typically use a yellow onion and a red bell pepper for their balanced flavor and vibrant color, but feel free to experiment with white onions, green bell peppers, or even a mix of colors to suit your preference. Freshly minced garlic is always best for maximum impact.
- Flour: All-purpose flour is essential for thickening the chowder to that perfect, rich consistency. It creates a roux with the rendered fat and beef juices, ensuring a smooth, creamy base without being overly watery.
- Milk & Beef Broth: This combination is key to achieving the ideal balance of creaminess and robust savory flavor. The milk contributes to the luxurious, velvety texture typical of a chowder, while the beef broth infuses the soup with a deep, meaty essence that echoes the cheeseburger theme. Whole milk provides the richest result, but you can use 2% milk if preferred.
- Potatoes: A true chowder isn’t complete without tender, diced potatoes. They add substance, help thicken the soup further as they release starch, and provide that comforting, starchy bite. Russet potatoes are an excellent choice here as they break down slightly, contributing to the chowder’s creamy body. Yukon Gold or red potatoes also work well if you prefer a slightly firmer texture.
- Bacon: Crispy bacon bits are non-negotiable for a “bacon cheeseburger” experience! You can use either thick-cut or regular-cut bacon, diced and cooked until perfectly crisp. Remember to reserve some of the cooked bacon for garnish, adding both flavor and texture to each serving.
- Cheese: For unparalleled creaminess and that signature melty texture, processed cheese, like Velveeta, is the star here. It melts beautifully into the soup without separating, creating an incredibly smooth and cheesy chowder. While you can experiment with other natural cheeses (like sharp cheddar or Monterey Jack), be aware they might alter the texture and require a little extra care to melt smoothly. However, Velveeta consistently delivers the desired result for this specific chowder.
- Green Onions: Sliced green onions are an optional but highly recommended garnish. Their fresh, mild oniony bite adds a welcome burst of color and a fresh contrast to the rich chowder, brightening the overall flavor profile.
- Salt and Pepper: Crucial for seasoning to taste, always adjust at the end to ensure the flavors are perfectly balanced.
Crafting Your Bacon Cheeseburger Chowder: A Step-by-Step Guide
Making this delightful Bacon Cheeseburger Chowder is straightforward and rewarding. Follow these simple steps to bring this comforting meal to life in your kitchen:
- Sauté the Foundation: Begin by heating a large soup pot or Dutch oven over medium-high heat. Add your lean ground beef, diced onion, and bell pepper. Cook, breaking up the beef with a spoon, until it’s fully browned and cooked through. Continue cooking until the vegetables have softened, about 5-7 minutes. If you used ground beef with a higher fat content, carefully drain any excess grease at this stage.
- Build the Roux: Sprinkle in the minced garlic and all-purpose flour over the cooked beef and vegetables. Stir continuously for about 1 minute, allowing the flour to cook out its raw taste and combine with the pan drippings, forming a light roux. This step is crucial for thickening your chowder.
- Simmer to Perfection: Gradually pour in the milk, stirring constantly to prevent lumps. Once combined, stir in the beef broth and diced potatoes. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the potatoes are fork-tender, which typically takes about 15-20 minutes.
- Crisp the Bacon: While the chowder is simmering, prepare your bacon. In a separate skillet, cook the diced bacon over medium heat until it’s perfectly crisp. Remove the cooked bacon with a slotted spoon and transfer it to a paper-towel-lined plate to drain excess fat. Set aside some of this crispy bacon for garnishing the finished chowder.
- Melt the Cheese: Once the potatoes are tender and the chowder base is rich, add the cubed processed cheese (like Velveeta) to the pot. Stir constantly until the cheese has completely melted and is fully incorporated, creating a wonderfully smooth and creamy texture.
- Season and Serve: Stir most of the cooked bacon into the chowder, reserving a small amount for garnish. Taste the chowder and season generously with salt and black pepper as needed. Serve warm, topped with the reserved crispy bacon and a sprinkle of fresh green onions, if desired.
Tips and Tricks for the Best Bacon Cheeseburger Chowder
Achieving a truly exceptional Bacon Cheeseburger Chowder is easy with a few simple tips and tricks. These suggestions will help you elevate your homemade chowder and ensure a perfect experience every time:
- Homemade Croutons for Extra Crunch: A fun and delicious addition to this chowder is a handful of homemade croutons. I often use leftover hamburger buns, tearing them into bite-sized pieces and toasting them in a skillet with a little butter and garlic powder until golden and crisp. While the soup is fantastic on its own, these croutons add an extra layer of texture and a nod to the burger bun experience.
- Reheating Leftovers: This chowder tends to thicken considerably as it cools and sits in the refrigerator. When reheating, especially on the stovetop, you might find it too thick. Simply add a splash or two of extra beef broth or milk to thin it back to your desired consistency. Stir gently over low heat until warmed through.
- Don’t Forget the Garnish: Always make sure to reserve some of the crispy cooked bacon to sprinkle on top of individual servings. This not only adds a beautiful visual appeal but also provides a delightful textural contrast and a burst of smoky flavor with every spoonful. Fresh green onions are another excellent garnish for a pop of color and mild oniony freshness.
- Taste and Adjust Seasoning: Different brands of broth and cheese can vary in their saltiness. Always taste your chowder before serving and adjust the salt and pepper as needed. A pinch of onion powder or a dash of Worcestershire sauce can also enhance the savory notes.
- Preventing Lumps: When adding flour to create the roux, ensure you stir it thoroughly with the beef and vegetables for at least a minute before adding liquids. When introducing milk and broth, pour them in slowly while whisking constantly. This helps prevent the flour from clumping and ensures a silky-smooth chowder.
- Potato Consistency: Cook the potatoes until they are tender but not mushy. They should hold their shape but be easily pierced with a fork. Overcooked potatoes can disintegrate and make the chowder starchy rather than creamy.
Variations and Serving Suggestions
One of the best things about this Bacon Cheeseburger Chowder is its versatility! You can easily customize it to suit your family’s preferences or whatever ingredients you have on hand. Here are some ideas to inspire your culinary creativity:
Customizing Your Chowder
- Add More Vegetables: Enhance the nutritional value and texture by incorporating finely diced carrots, celery, corn, or even peas along with the onions and bell peppers. Sauté them until tender before adding the flour.
- Spice It Up: For a little kick, add a pinch of red pepper flakes, a dash of hot sauce, or a teaspoon of chili powder or smoked paprika when you add the garlic.
- Cheese Alternatives: While Velveeta offers unparalleled creaminess, you can experiment with other cheeses. Sharp cheddar, Monterey Jack, or a blend of Mexican cheeses would work, though they might not melt as smoothly. Shred them finely and add slowly, stirring until fully incorporated.
- Different Meats: If ground beef isn’t your preference, ground turkey or even ground chicken can be used as a leaner alternative. Just adjust cooking times as needed.
- Tangy Twist: A spoonful of dill pickle relish or a splash of pickle juice added at the end can mimic the tangy flavor of pickles often found on a cheeseburger.
Perfect Pairings
This hearty chowder is a meal in itself, but it pairs wonderfully with a few simple sides:
- Crusty Bread or Rolls: Perfect for soaking up every last bit of that delicious creamy broth.
- Side Salad: A light, crisp green salad with a vinaigrette dressing offers a refreshing contrast to the rich chowder.
- Garlic Bread: Another excellent option for dipping and adding extra flavor.
Storage and Reheating
This Bacon Cheeseburger Chowder makes excellent leftovers, often tasting even better the next day as the flavors meld. Here’s how to store and reheat it properly:
- Refrigeration: Allow the chowder to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: Chowders containing potatoes and dairy can sometimes have textural changes upon freezing and thawing (potatoes can become grainy, and dairy may separate). While generally not recommended for optimal texture, if you must freeze it, freeze individual portions in airtight, freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating:
- Stovetop: The best method for reheating. Place the chowder in a saucepan over medium-low heat. As mentioned in our tips, it will likely be very thick, so add a splash of milk or beef broth (about 1/4 to 1/2 cup per serving) to thin it to your desired consistency. Stir frequently until heated through.
- Microwave: Reheat individual portions in a microwave-safe bowl, stirring every minute or so until hot. You may still need to add a bit of liquid to achieve the right consistency.
Frequently Asked Questions (FAQ)
Here are answers to some common questions about making Bacon Cheeseburger Chowder:
Q: Can I make this chowder dairy-free?
A: Replacing the milk with unsweetened dairy-free milk (like almond or oat milk) and using a dairy-free processed cheese alternative might work, but the flavor and texture will be noticeably different from the original recipe, especially with the unique melting properties of Velveeta.
Q: What kind of potatoes are best?
A: Russet potatoes are recommended for their starchiness which helps thicken the chowder, and their ability to become tender. Yukon Gold or red potatoes can also be used, offering a slightly firmer texture.
Q: Can I prepare this chowder ahead of time?
A: You can prepare most of the components ahead! Cook the ground beef and vegetables, and cook the bacon. Store them separately in the fridge. When ready to serve, combine them and finish the chowder with the milk, broth, potatoes, and cheese. This can significantly reduce active cooking time on a busy day.
Q: My chowder is too thick/thin. How do I fix it?
A: If it’s too thick, simply stir in a little more milk or beef broth until it reaches your desired consistency. If it’s too thin, you can create a slurry with a tablespoon of cornstarch mixed with an equal amount of cold water, then slowly stir it into the simmering chowder until it thickens. Cook for a few more minutes to ensure the cornstarch is fully cooked.
Q: Is this recipe kid-friendly?
A: Absolutely! The familiar flavors of bacon and cheeseburgers, combined with a creamy texture, make this chowder a big hit with children. You can adjust the seasoning to be milder if desired.
Explore More Delicious Chowder Recipes
If you’ve fallen in love with the comforting nature of chowders, we have an array of other recipes that are sure to please your palate:
- Crock Pot Corn Chowder
- Cheesy Vegetable Chowder
- Classic Clam Chowder
- Creamy Chicken Chowder
- Hearty Corn and Sausage Chowder
LOOKING FOR MORE FREE RECIPES?
Subscribe to our free recipe newsletter to get new family-friendly recipes delivered straight to your inbox each week! Find us sharing more culinary inspiration and family-friendly ideas on Pinterest, Facebook, and Instagram. Join our community and never miss a delicious update!
Bacon Cheeseburger Chowder
Ingredients
- 1 lb ground beef
- 1 medium onion diced (about 1 cup)
- 1 medium red sweet bell pepper diced (about 1 cup)
- 1 clove garlic minced
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 2 cups beef broth
- 1 lb potatoes peeled and diced
- 5 oz bacon diced
- 12 oz processed cheese such as Velveeta, cubed
- sliced green onions optional
Instructions
- Heat a large soup pot or Dutch oven over medium-high heat. Add the ground beef, the onion and the pepper and cook, breaking up the beef as it cooks, until the beef is browned and cooked through and the vegetables are soft.
- Stir in the garlic and the flour. Cook for 1 minute.
- Slowly stir in the milk. Stir in the beef broth and potatoes. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are cooked through, 15-20 minutes.
- While the soup is cooking, place the bacon in a small saucepan and cook until crisp. Remove to a paper-towel lined plate with a slotted spoon.
- When the potatoes are tender, stir in the cheese until melted. Add the bacon, reserving some for topping the soup, and stir to combine. Season to taste with salt and pepper.
- Serve the soup topped with the bacon and sliced green onions, if desired. Serve warm.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include the croutons.