I made a small batch of Cheeseburger Chowder over the weekend!
I needed to stock up on a few frozen containers of soup to use for my lunches. I thaw them in the fridge over night and I package just the right amount for my mini crockpot that I keep in my office.
The ingredients are simple and you can use whatever you have on hand. The one thing that I add ... that I've never seen in any other recipe is DILL leaf! That adds the subtle flavor of a dill pickle and that makes it taste truly like a cheeseburger!
Brown half a pound of good ground beef. Leave some big chunks. While the burger is browning, add 1/2 cup chopped onion and half a cup of chopped red and/or green bell pepper. Add 3 cups of beef broth, a half cup of uncooked pasta (I used noodles) and a cup of frozen corn kernels. Let the soup simmer about 30 minutes. Finish the soup by adding 1 teaspoon dill weed, plenty of freshly ground black pepper, 1 cup of sour cream and 3 cups of shredded cheese. Continue to simmer the soup for another five minutes, stirring constantly so all the cheese melts and the sour cream blends in nicely.