Bacon Cheeseburger Chowder is the ultimate comfort food, blending smoky bacon, savory ground beef, and creamy cheese into one irresistible bowl. In just 45 minutes, you’ll have a hearty, flavor-packed soup that’s perfect for cozy nights or feeding a crowd. The rich, velvety base is studded with tender potatoes, while the crispy bacon adds a satisfying crunch. Every spoonful delivers a burst of umami, balanced by a hint of sweetness from fresh veggies.
This chowder isn’t just delicious—it’s also surprisingly wholesome, with 16g of protein and a generous dose of vitamins. The melty cheese and smoky bacon create a luxurious texture, while the subtle tang of tomatoes brightens each bite. It’s a crowd-pleaser that feels indulgent yet nourishing, making it a must-try for any weeknight dinner.
What You’ll Need for Bacon Cheeseburger Chowder
- 1 pound ground beef (80/20 blend works best for flavor)
- 1 onion, diced (yellow or white onion recommended)
- 1 red bell pepper, diced (substitute with green bell pepper if preferred)
- 1 teaspoon minced garlic (or 2 cloves fresh garlic, minced)
- 3 Tablespoons flour (all-purpose flour for thickening)
- 2 1/2 cups almond milk (or substitute with regular milk or another milk alternative)
- 1 pound red potatoes, diced into 1/2-inch cubes (leave skin on for extra texture)
- 1 1/2 cups water
- 1 Tablespoon beef bouillon granules (or 1 beef bouillon cube, crushed)
- 1 (12 ounce) package Velveeta cheese, cubed (substitute with cheddar cheese for a sharper flavor)
- 6 strips bacon, cooked and crumbled (reserve some for garnish)
How to Make Bacon Cheeseburger Chowder
- Cook the beef and veggies: In a large stockpot, cook the ground beef, onion, and red bell pepper over medium heat for 6-8 minutes, or until the beef is no longer pink. Drain any excess grease.
- Add garlic: Stir in the minced garlic and cook for 1 more minute until fragrant.
- Thicken the base: Sprinkle the flour over the mixture and stir until fully blended.
- Combine liquids and potatoes: Slowly pour in the almond milk, stirring constantly to avoid lumps. Add the diced potatoes, water, and beef bouillon granules. Bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Melt the cheese: Add the cubed Velveeta cheese and stir until completely melted and smooth.
- Serve: Ladle the chowder into bowls and top each serving with crumbled bacon. Enjoy warm!
Toppings and Serving Ideas to Elevate Your Chowder
Take your Bacon Cheeseburger Chowder to the next level with fun toppings and sides! Sprinkle extra crumbled bacon, shredded cheddar cheese, or chopped green onions on top for added flavor and texture. Serve with garlic bread, buttery crackers, or a side salad for a complete meal. For a fun twist, try dipping soft pretzel bites into the chowder—it’s a crowd-pleaser!
How to Store and Reheat for Maximum Freshness
Store leftover chowder in an airtight container in the fridge for up to 3-4 days. To reheat, warm it on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the chowder thickens, add a splash of milk or water to reach your desired consistency. Avoid microwaving for too long, as the cheese can separate.
Recipe Variations to Mix It Up
Customize this chowder to suit your taste! Swap ground beef for ground turkey or Italian sausage for a different flavor profile. Use regular milk instead of almond milk if preferred, or add a pinch of smoked paprika for a smoky kick. For a veggie-packed version, toss in some corn, carrots, or spinach during the simmering step.
Time-Saving Tips for Busy Cooks
Save time by prepping ingredients ahead of time! Dice the onion, red pepper, and potatoes the night before and store them in the fridge. Use pre-cooked bacon or a bacon crumble topping to skip the frying step. If you’re in a rush, microwave the potatoes for 5 minutes before adding them to the pot—they’ll cook faster in the chowder.
Common Questions Answered
Can I freeze this chowder? Yes, but be cautious—the dairy may separate slightly when thawed. Freeze in portion-sized containers for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop. Can I use a different cheese? Absolutely! Swap Velveeta for shredded cheddar or Monterey Jack, but note the texture may be less creamy.
Bacon Cheeseburger Chowder
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 1 red bell pepper, diced
- 1 teaspoon minced garlic
- 3 Tablespoons flour
- 2 1/2 cups almond milk
- 1 pound red potatoes
- 1 1/2 cups water
- 1 Tablespoon beef bouillon granules
- 1 12 ounce package Velveeta cheese, cubed
- 6 strips bacon, cooked and crumbled
Instructions
- In a large stockpot, cook beef, onion and red pepper over medium heat until beef is no longer pink (about 6-8 minutes).
- Drain grease and add in garlic and cook for 1 more minute.
- Stir in flour until blended.
- Slowly stir in milk, then add in potatoes, water, and bouillon granules; bring to a boil.
- Reduce heat, cover, and let simmer for 15-20 minutes or until potatoes are tender.
- Add cheese and stir until melted.
- Ladle into bowls and top each bowl of soup with crumbled bacon.