Creamy Smoky Cheddar Cheeseburger Chowder is a rich, hearty soup that combines the comforting flavors of a classic cheeseburger with the velvety texture of a creamy chowder. Ground beef, tender potatoes, smoky paprika, and sharp cheddar melt together into a satisfying, one-pot dinner. It’s cozy, filling, and perfect for chilly evenings when you want something indulgent yet simple to prepare.

Why You’ll Love This Recipe

• All the Flavor of a Cheeseburger – Savory beef, cheddar, and smoky spices in spoonable form.
• Creamy, Velvety Texture – Heavy cream and melted cheese create a luxuriously smooth broth.
• One-Pot Convenience – Minimal cleanup and straightforward preparation.
• Family-Friendly Comfort Food – Mild heat and familiar flavors appeal to all ages.
• Beginner-Friendly Technique – Simple sautéing and simmering steps.
• Customizable Heat & Flavor – Easy to adjust spice levels or add smoky variations.

Ingredients You’ll Need

• 1 lb ground beef – Provides rich, savory base and protein.
• 1 tablespoon olive oil – Helps sauté aromatics and prevent sticking.
• 1 small onion, chopped – Adds sweetness and depth.
• 2 cloves garlic, minced – Enhances savory aroma.
• 1 red bell pepper, diced – Contributes subtle sweetness and texture.
• 1 teaspoon smoked paprika – Infuses smoky depth reminiscent of grilled burgers.
• ½ teaspoon salt – Enhances overall flavor.
• ¼ teaspoon black pepper – Adds mild heat and balance.
• 2 cups chicken broth – Forms the savory liquid base.
• 1½ cups russet potatoes, peeled and diced – Provide body and classic chowder texture.
• 1 can (14.5 oz) diced tomatoes, drained – Adds brightness and acidity.
• 2 cups sharp cheddar cheese, freshly shredded – Creates creamy, bold cheese flavor.
• 1 cup heavy cream – Adds richness and smooth consistency.
• ¼ cup sour cream – Introduces tang and thickens slightly.
• 2 tablespoons fresh parsley, chopped (optional) – Adds color and freshness.

Step-by-Step Instructions

Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion and cook 3–4 minutes until translucent and softened.

Add Garlic and Pepper
Stir in minced garlic and diced red bell pepper. Cook for 2 minutes until fragrant.

Brown the Beef
Increase heat to medium-high and add ground beef. Cook 8–10 minutes, breaking it apart, until browned and fully cooked. Drain excess fat if needed.

Season the Base
Stir in smoked paprika, salt, and black pepper, ensuring spices coat the beef evenly.

Simmer with Broth and Potatoes
Add chicken broth and diced potatoes. Bring to a gentle simmer and cook 15–20 minutes until potatoes are fork-tender.

Incorporate Tomatoes
Stir in drained diced tomatoes and simmer 5 minutes to blend flavors.

Melt the Cheese
Reduce heat to low. Gradually stir in shredded cheddar, adding in small batches while stirring constantly until fully melted and smooth.

Add Cream and Finish
Pour in heavy cream and heat gently without boiling. Remove from heat and stir in sour cream until fully incorporated.

Serve and Garnish
Ladle into bowls and garnish with chopped parsley if desired. Serve hot.

Recipe Notes & Tips

• Use Freshly Shredded Cheese – Pre-shredded cheese may cause grainy texture.
• Avoid Boiling After Cream – High heat can cause dairy to separate.
• Dice Potatoes Evenly – Ensures uniform cooking.
• Drain Excess Fat – Prevents greasy broth.
• Adjust Thickness – Add extra broth if soup becomes too thick.
• Build Smokiness – Use smoked cheddar for deeper flavor.

Nutritional Information

Prep Time: 15 minutes
Cook Time: 40 minutes
Rest Time: 5 minutes
Total Time: 1 hour
Servings: 6 bowls
Calories: Approximately 600 calories per serving (estimated)

Perfect Pairings

• Crusty sourdough bread
• Side Caesar salad
• Pickles or dill relish garnish
• Crisp amber ale or sparkling water

Ideal Occasions

• Cozy winter dinners
• Game day gatherings
• Family weeknight meals
• Casual dinner parties

Storage & Serving Tips

• Store in an airtight container for up to 3 days refrigerated.
• Reheat gently over low heat, stirring often.
• Add splash of broth when reheating if thickened.
• Not ideal for freezing due to dairy content.

Creative Variations to Try

• Spicy Version – Add chopped jalapeño or cayenne.
• Bacon Boost – Stir in crispy bacon bits.
• Low-Carb Option – Replace potatoes with cauliflower florets.
• Burger-Inspired Toppings – Add diced pickles or a drizzle of mustard.

Troubleshooting Common Issues

• Chowder too thick – Add additional warm broth to loosen.
• Grainy cheese texture – Lower heat and add cheese gradually.
• Greasy surface – Skim excess fat after browning beef.
• Cream curdling – Avoid boiling after dairy is added.

Why This Recipe Works

This chowder builds flavor in layers, beginning with sautéed aromatics and browned beef to develop Maillard-rich depth. Smoked paprika adds complexity without overwhelming heat. Simmering potatoes directly in broth releases starch, naturally thickening the soup. Gradually incorporating cheese over low heat ensures smooth emulsification, while cream and sour cream balance acidity and richness. At approximately 600 calories per serving, it’s an indulgent yet protein-rich comfort dish designed for satisfying meals.

Final Thoughts

Creamy Smoky Cheddar Cheeseburger Chowder delivers the nostalgic flavor of a cheeseburger in cozy soup form. It’s rich, hearty, and adaptable for various dietary preferences. For a lighter version, reduce cream slightly or substitute half-and-half while maintaining that signature cheesy comfort.