This cheeseburger chowder is a hearty soup made with ground beef, vegetables, Cabot sour cream, and Cabot Seriously Sharp Cheddar. It is a rich comfort-food recipe for readers looking for a filling chowder with classic cheeseburger flavor.
Directions
- BROWN ground beef in a soup pot over medium heat, remove any liquid and set aside.
- SAUTÉ onion and 4 tablespoons of butter in the same pot until the onions are translucent. Add garlic, carrots, basil, and parsley and sauté 3 minutes.
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ADD chicken broth, cooked ground beef and potatoes. Bring to a boil then reduce heat, cover and simmer 15–20 minutes while the sauce is being made.
- MELT the remaining 2 tablespoons of butter in small pot over medium low heat, add flour and cook, whisking for about 3–5 minutes until butter is fully absorbed. Gradually add evaporated milk, whisking constantly for 6–8 minutes or until the sauce is smooth.
- STIR the sauce slowly into soup and bring to a boil. Cook for 2–5 minutes until thickened.
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REDUCE heat to low and slowly add 2 cups shredded cheese, salt and pepper. Stir until cheese melts. Remove from heat and serve with a dollop of sour cream, additional shredded cheddar, and some chopped scallions scattered on top of each bowl.
