Delicious: Cheeseburger Chowder

Oh my goodness....

Do you have kids, or a husband even that demands cheeseburgers at meal time at least once a week?

This recipe will satisfy the most die-hard cheeseburger lover.

Who doesn't love a cheeseburger piled high with cheese, tomato, and dill pickles?

This is the most amazing soup I have ever ate.

I was just a little unhappy with the hamburger amount. I would increase the hamburger amount to 1 pound. I will supply the recipe with changes.

Instead of using chicken broth, I use chicken soup base. I just follow the directions according to the container amounts.

Last Saturday was one of my full-day school days. I go to school every other Saturday from 8:00 a.m. to 5:00 p.m. It makes for a long day of learning.

On my way home from school I stopped by the grocery to get the ingredients for this soup, not planning on making it as soon as I walked in the door.

My daughter asked what I had in the grocery bags, and I told her, "Ingredients for cheeseburger chowder."

She automatically started jumping up and down and started chanting, "Can we make it now? Can we make it now?"

Oh yeah, I really didn't want to take any time to relax (my brain) after being at school all day....

But what did I do? I dug right in and my daughter and I created this amazing cheeseburger chowder.

Here are the first words out of a teenagers mouth: "This is flipp'n amazing!"

Tried and Tested by a teenager....Take her word for it, cheeseburger chowder is awesome.

Cheeseburger Chowder

1 pound ground beef (I used ground chuck)

1 onion, chopped

Shakes of season salt to satisfy your taste

2 TBS flour

2 cans (14 1/2 oz. each) chicken broth

1 can (14.5 oz.) petite diced tomatoes, undrained

3/4 pound Velveeta cheese (pasteurized cheese product), cut into cubes

Dill pickle relish for garnish

Crackers of your choice

Brown meat with onions and season salt in a small Dutch oven (I did not drain my meat when it was done cooking. I used ground chuck).

Stir in flour; cook and stir 2 minutes. Add broth and tomatoes; cook on medium-low heating for 5 minutes, stirring occasionally. Stir in Velveeta cheese; cook and stir 8 - 10 minutes or until cheese is melted.

Spoon into soup bowls; top with relish (I added some shredded white cheddar cheese to mine).

Good Luck~Happy Eating~Enjoy

"Do not become sluggish, but imitate those who through faith and patience inherit the promises."

Hebrews 6:12