Cheeseburger and Fries Chowder

  • Author: Dan
  • Yield: 6 1x


One bite of this chowder and it’ll become a family favorite!


  • 2 tablespoons olive oil
  • 1 lb. ground beef
  • 1 1/2 lbs. small red or russet potatoes, washed and cubed
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 6 garlic cloves, chopped
  • 1 1/2 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon cumin
  • 1 tablespoon worcestershire sauce
  • 3 cups chicken broth
  • 2 cups whole milk
  • 1/2 cup cream cheese, room temperature
  • 1/4 cup flour
  • 2 tablespoons Stubb’s Beef Natural Spice Rub, divided


  • 2 cups grated cheddar cheese
  • 10 strips cooked bacon, crumbled
  • sliced pickels


  1. Preheat the oven to 425 degrees.
  2. Place the cubed potatoes ontp a baking sheet sprayed with cooking spray and toss with 1 tablespoon of the olive oil and 1 tablespoon of the Stubb’s Beef rub.
  3. Roast in the oven for 30 minutes, tossing once halfway through cooking.
  4. While the potatoes are roasting, heat up a large soup pot with the other tablespoon of olive oil.
  5. Add the beef, the other tablespoon of Stubb’s Beef Spice Rub, onion, celery, garlic, cumin, worcestershire sauce, salt and pepper.
  6. Stir and cook for 10 minutes, stirring in between until the onion and celery soften.
  7. Sprinkle the flour over the beef mixture, stir and cook for one minute.
  8. Pour in the milk slowly, stirring as you pour.
  9. Once the milk is in you can pour in the chicken broth, then bring the chowder up to a boil.
  10. Reduce the heat and let simmer for 15 minutes until the chowder had thickened.
  11. After 15 minutes has passed, stir in the cream cheese using a whisk to get the lumps out.
  12. Now you can add the roasted potatoes into the soup, stir and serve.
  13. Spoon the chowder into bowls and top with cheese, bacon and pickles.