9/9/09

Cheeseburger Chowder with Hamburger Bun Croutons


“There is nothing like soup. It is by nature eccentric:
no two are ever alike, unless of course you get your soup in a can.”

~Laurie Colwin, 'Home Cooking' (1988)


Since we cleared out all our leftovers yesterday, I threw this soup on this morning for our lunch. The kids really liked it. I thought it was pretty good, too. I just kind of made it up as I went along. If you have ideas that would make it better, please share them!


Cheeseburger Chowder with Hamburger Bun Croutons


Cheeseburger Chowder with Hamburger Bun Croutons

1 pound of ground beef
1/2 cup of chopped onions
2 cups diced potatoes (You could use cubed-style frozen hash browns.)
1 cup frozen corn
1 can chicken broth
1 can cheddar cheese soup
1 soup can of half-and-half (I used fat-free. You could use milk.)
1/2 teaspoon dry mustard
salt and pepper, to taste
1 - 2 cups shredded cheddar cheese (I used a cup of 2% cheese.)

Brown ground beef with onions. Drain. Add potatoes, corn and broth. Bring to a boil. Reduce heat. Simmer until potatoes are tender. Add cheddar cheese soup, milk, mustard, salt and pepper. Heat through. Do not boil. When soup is hot through and through, add shredded cheddar cheese, stirring to melt. Ladle into soup bowls and top with hamburger bun croutons.


Hamburger Bun Croutons

It seems we always end up with an odd bun when we have hamburgers or hot dogs. I pop these into a Ziploc in the freezer. These make great croutons.

To make croutons:

Pre-heat over to 300 degrees.

Cube buns into bite-sized pieces. Toss with melted butter or olive oil or spray with butter spray. I use Parkay.

Place croutons on baking sheet in a single layer. Bake until crisp and golden brown, about 15 - 20 minutes, stirring occasionally.


I think this would work for making this in the crock pot:

Crock Pot Cheeseburger Chowder with Hamburger Bun Croutons

1 pound of ground beef
1/2 cup of chopped onions
2 cups diced potatoes (You could use cubed-style frozen hash browns.)
1 cup frozen corn
1 can chicken broth
1 can cheddar cheese soup
1 soup can of milk (I used fat-free half-and-half.)
1/2 teaspoon dry mustard
salt and pepper, to taste
1 - 2 cups shredded cheddar cheese (I used a cup of 2% cheese.)

Brown ground beef with onions. Drain.

Place browned meat, potatoes, corn and broth in crock pot. Cook on low for 4 - 5 hours, or until potatoes are tender. Add cheddar cheese soup, milk, mustard, salt and pepper. Stir well. Heat through. When soup is hot through and through, add shredded cheddar cheese, stirring to melt. Ladle into soup bowls and top with hamburger bun croutons.

If you like to use your crock pot, visit
Dining with Debbie.
She hosts Crock Pot Wednesday each week.

3 comments:

  1. Thanks so much for posting this to Crock Pot Wednesday. It sounds delicious, and I am anxious to give it a try. We eat lots of soups at our house. I am fortunate that Hubby likes them the way he does...actually, he likes most anything. I really appreciate your participation and hope that you will be back next week.

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  2. Sounds so yummy, we love soup in the fall !

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Thanks for sharing! I love comments!