Hamburg Chowder Hamburger Chowder Recipes

Steps:

• In a large saucepan, cook beef and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Add potatoes, water, celery, bouillon and salt. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., In a small bowl, mix flour and 1/2 cup milk until smooth. Stir into beef mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened and bubbly. Stir in remaining milk; heat through. Add cheese; cook and stir until melted.

Steps:

• In a large Dutch oven or soup kettle, cook ground beef with onion over medium heat until meat is no longer pink and onion is tender; drain. Add remaining ingredients. Bring to a boil; reduce heat and simmer, covered, for 1-1/2 hours, stirring occasionally.

Steps:

• Combine all of the ingredients in a Dutch oven.
• Simmer for 3 to 4 hours.
• If the soup is too thick, add up to a quart of boiling water.

Steps:

• Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add diced potatoes and onion; cook and stir until onion is tender, 5 to 10 minutes.
• Mix milk, processed cheese food, and Cheddar cheese into beef mixture; bring to a boil. Reduce heat and simmer, stirring often, until heated through and cheese is melted, 15 to 20 minutes; season with pepper. Add mashed potatoes for a thicker chowder; cook until heated through and thickened, about 5 minutes.

Steps:

• In a saute pan brown the ground beef. Drain and set aside. In same saute pan saute onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Saute about 3 minutes. Add broth and beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender. Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes. Gradually stir the sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish each serving with chopped fresh tomatoes and dill pickle slices.

Steps:

• Combine beef, sausage, and onion in a large skillet over medium heat; cook and stir until browned, about 5 minutes. Drain off grease and transfer to a large pot.
• Stir broth, potatoes, carrots, garlic, parsley, basil, salt, and black pepper into the beef mixture. Simmer over low heat, covered, until potatoes are tender, about 15 minutes.
• Mix milk and flour together in a small bowl. Pour into the pot. Bring back up to a simmer until chowder flavors combine, about 5 minutes. Remove from heat.
• Stir processed cheese and sour cream into chowder when it is no longer boiling, to prevent curdling. Ladle into serving bowls and top each serving with some diced tomatoes.

Steps:

• Brown ground beef in large dutch oven, breaking it up. Drain off grease.
• Add tomatoes to dutch oven, breaking them up into small pieces. Add back in ground beef, and rest of ingredients up to the mixed vegetables. Simmer for 1/2 hour.
• Add tomato paste, 1 tablespoon at a time, until thickened to your taste. Serve in bowls, with fresh grated cheddar, if you like.

Steps:

• 1. Dice onion and celery (not too small this is a chunky chowder) and add to a dutch oven with the ground beef (or ground turkey). Cook on high heat to brown meat & sweat veggies. I use 80/20 burger so there is no need to drain, if you do drain, you will lose a lot of flavor.
• 2. Dice carrots & unpeeled potatoes, (again not too small)and add to pot when the meat is cooked through.
• 3. Add the canned tomatoes plus 2 cans of water, salt, pepper & barley. Give mixture a good stir & cover. Leave heat on high until mixture starts to boil. Then reduce heat so the chowder stays at a simmer. Cook for approximately 1 hour stirring occasionally. When the potatoes, carrots & barley are cooked, the chowder is done.
• 4. The longer the chowder cooks, the better it tastes. You can hold it on very low heat, but be careful that the chowder doesn't scorch on the bottom.

Steps:

• In a pressure cooker, saute hamburger, then add tomatoes, onion, garlic, (bell pepper and garlic if desired) salt and pepper; mix thoroughly.
• Cover securely and cook on high until steam is created, then place weight on cover stem; when weight begins to rock, turn down to medium to allow weight to rock gently and cook for 10 minutes.
• Cool pot by passing cold water over cover and remove weight carefully.
• Open cover carefully after steam has been totally vented.
• Create paste from chili powder and flour.
• Heat on medium uncovered and serve.