![]() Feel free to add an extra splash or two of broth of cream to loosen it up. This cheeseburger chowder will thicken as it cools.It's worth the extra few minutes of prep! Pre-shredded cheeses are coated in cellulose which helps prevent them from clumping but also means they won't melt as well. Freshly shredded cheese melts better and will give you a smoother texture. Serve soup with sesame seed bun croutons and garnish with green onions and shredded cheddar cheese and enjoy! Tips Season to taste with salt and black pepper. Heat the soup over medium heat for a couple of minutes, until beef is heated through. Stir in heavy cream and shredded cheese.Īdd cooked ground beef back into the pot. Simmer for 5-7 minutes or pasta is al dente. Stir in the remaining chicken broth and macaroni noodles along with another pinch of salt and pepper and bring to a simmer. Cook for one more minute, stirring frequently.Īdd a splash of chicken broth to deglaze the pot, scraping all the yummy bits off the bottom. Reduce heat and add garlic, oregano, and thyme and cook for another minute. Saute onion, carrots, celery, along with a large pinch of salt and pepper in the same pot over medium-high heat for 10 minutes. Heat butter in the same large pot over medium heat (no need to wipe out or drain the grease). Brown the beef, crumbling with a spatula until cooked through. Add ground beef, oregano, thyme, salt, and pepper. While the sesame bun croutons are baking, heat a large Dutch oven over medium heat. Bake for 10 minutes or until crispy on the outside. Drizzle with olive oil and whatever seasonings you'd like - I love dried oregano and garlic powder - and toss to coat evenly. Place sesame seed bun cubes in a single layer on a parchment-lined baking sheet. You can use my super simple homemade crouton recipe as a guide. Sharp cheddar on it's own has quite a strong flavor, but when its combined with all the ingredients in this soup it mellows and tastes delicious! Feel free to sub with mild cheddar if you prefer.Ī fun way to complete the cheeseburger theme in this soup is to make crispy, crunchy croutons out of sesame seed hamburger buns. Sharp Cheddar - This gives the soup a delicious cheesy flavor and creamy texture.You could sub half and half in its place but the consistency of the soup will be a bit thinner. Heavy Cream - Heavy cream is what gives this soup it's rich, silky texture and hearty flavor.You could even try cauliflower for a low carb option if you'd like! I love the classic shape of elbow macaroni noodles but feel free to use whatever your family likes! If you're looking to use different carbohydrates in place of the pasta, try diced Russet or Yukon gold potatoes (simmer just until fork tender). Elbow Macaroni - You can use your favorite short cut of pasta for this soup.Chicken Broth - Feel free to use veggie broth in place of the chicken broth if you'd like.It's going to give your soup the perfect creamy texture without having to add a cornstarch slurry. Flour - All-purpose flour works best in this recipe.You could also use Italian seasoning as a substitute. Dried Herbs - Dried oregano and dried thyme are my herbs of choice. ![]() Feel free to sub with half a teaspoon or so of garlic powder in place of the fresh garlic. ![]()
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