Ingredients
Method
- Heat a large pot or Dutch oven over medium-high heat. Brown the beef, stirring and crumbling it for 5 to 7 minutes. Drain off the grease. Add diced potatoes and onion to the beef and cook, stirring, until the onion is tender, 5 to 10 minutes.
- Stir the milk, processed cheese, and Cheddar cheese into the beef mixture. Bring it to a boil. Reduce the heat and simmer, stirring frequently, until fully heated and the cheese has melted, about 15 to 20 minutes. Season with black pepper.
- Stir in the mashed potatoes and cook for about 5 minutes, until the mixture is hot and thickened.
Nutrition
Notes
Ingredient Swap: I love using ground turkey here when I want a lighter version, just be sure to add a little extra seasoning.
Storage Tip: This chowder thickens beautifully overnight in the fridge, so I always save some for lunch the next day.
Make-
Ahead Advice: You can brown the beef and chop the onion a day ahead to make the final cooking process a breeze.
Common Mistake: Don't rush the simmer after adding the cheese.
Stir it frequently on low heat to prevent any scorching on the bottom of the pot.
Serving Suggestion: A simple green salad or some crusty bread for dipping makes this a perfect, comforting meal.
Equipment Note: I've made this in both a Dutch oven and a large stockpot, and the heavy-bottomed Dutch oven really helps with even heating.