Cheeseburger Chowder

  • 1 lb scramble fried gr. beef
  • 2 cups cubed potatoes, cooked


  • 3 Tbsp margarine
  • 1 small onion, chopped
  • 2 celery stalks, chopped
  • 4 cups milk
  • 2 cups water
  • 4 Tbsp chicken liquid bouillon (I haven’t found a GF beef bouillon yet)
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • pepper to taste
  • 4 Tbsp corn starch 2 Tbsp cold water, combined
  • 1.5 cups shredded cheddar


  1. In dutch oven, melt margarine over med. heat.
  2. Add onion, celery and cook until transparent – couple minutes.
  3. Add milk, water, bouillon, spices. Heat through, stirring often. DO NOT BOIL.
  4. Add corn starch mixture. Heat until thickened. Again, do not boil milk.
  5. Remove from heat. Let soup sit for 5 minutes. (or simply put in 5 ice cubes). Add cheddar, stir until blended in.
  6. Serve! Makes enough to serve my family of 5.
  7. OPTIONAL: serve with sour cream or cheddar cheese for topping.
About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.

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