I can’t believe today’s recipe hasn’t been posted here before. In fact, In fact when my daughter called and asked how to make cheeseburger chowder, I told her to look on the website.
“I already did,” she said. “It’s not there.”
“Let me check,” I said.
“It’s not there,” she said again. She was right. The recipe for one of our all time fave meals was not there, a condition which must be rectified.
So here it is, the recipe for cheeseburger chowder which comes from Better Homes and Garden’s All Time Favorite Recipes, copyright 1979. (Hiram’s mom, Elsie, gave it to me for Christmas when we still lived in South Dakota.) I stick pretty close to the original recipe, though lately I’ve been using 1/2 pound of hamburger instead of a pound, and usually add more onions and celery.
Cheeseburger Chowder
1/2 pound ground beef
2 medium potatoes, peeled and cubed (2 cups)
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons chopped green or sweet pepper
1 tablespoon instant beef bouillon granules (or 1 beef bouillon cube or 1 tablespoon beef soup base)
2 1/2 cups milk
3 tablespoons all purpose flour
1 cup shredded sharp Cheddar cheese
Brown beef in 3 quart saucepan. Drain off excess fat. Stir in vegetables, bouillon and 1 1/2 cup water. Cover and cook until vegetables are tender, about 15-20 minutes.
Blend 1/2 cup milk with the flour. Pour remaining 2 cups of milk into saucepan with cooked vegetables and meat. Add milk-flour mixture. Cook and stir until thickened and bubbly. Add cheese and heat until cheese is just melted. Makes 6 – 8 servings.
