Bacon-cheeseburger Chowder

Serving 6 people

45 min


  • bacon strips 3 bacon strips, cooked and crumbled
  • beef bouillon granules 1 tablespoon reduced-sodium beef bouillon granules
  • flour 3 tablespoons all-purpose flour
  • garlic clove 1 garlic clove, minced
  • ground beef 1 pound ground beef
  • milk 2-1/2 cups 2% milk
  • onion 1 medium onion, chopped
  • potatoes 1 pound potatoes (about 2 medium), peeled and chopped
  • process american cheese 12 ounces process cheese (Velveeta), cubed (about 2-1/4 cups)
  • red bell pepper 1 medium sweet red pepper, chopped
  • water 1-1/2 cups water
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How to make it

  1. In a 6-qt. stockpot, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain.
  2. Add garlic to beef mixture; cook 1 minute longer. Stir in flour until blended.
  3. Gradually stir in milk.
  4. Add potatoes, water and bouillon; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
  5. Add cheese; stir until melted. Sprinkle servings with bacon.