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Feb 21 / JW

Cheeseburger Chowder


This recipe is based on one my dad used to make for us growing up, and one the whole family will love. Soups are a great way to use up leftovers because you can put almost anything in them! Here I’m using meatballs leftover from meatball “man”wiches. Of course you could just use mince if you had that instead.

Sauté the onion on medium heat in some olive oil and butter until soft(and if you are using raw mince, add that in now). Add the flour and cook for a minute until incorporated. Add your meatballs, then chicken stock and potatoes. Bring to a simmer, and then turn to low heat. Let it cook for about 10 minutes so that the potatoes can get a head start on cooking. Add in the cauliflower, corn, and adjust your seasonings. Cook for about 10 more minutes or until all the veggies are cooked through.  At the very end, add in the crème fraiche(you could probably use sour cream although I haven’t tried it) and incorporate. I also took a slice of gouda, tore it up and threw that in, but that is optional of course. If you are wondering what the green stuff is in the picture, thats a little baby cress from my “garden” added at the very end, but you could just use chopped parsley too. Enjoy…

7-8 meatballs, cut in half or quarters(or same amount of mince)

½ onion, diced

1-2 ears of corn(or about 1 cup frozen)

1 cup chopped cauliflower

1-2 cups diced white potatoes

2 heaping tablespoons of crème fraiche

1 litre chicken stock

1tbl flour

Salt, pepper, olive oil, butter

Optional: sliced mushrooms, gouda cheese

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