Bring the tailgate indoors; put your burger in a bowl!

With the big game coming up this Sunday and the snow piling up outside, I can’t help but reminisce about the warm fall days we spent tailgating at ISU football games.  Now, I don’t know about you, but I won’t be tailgating in the snow next Sunday!  So, why not bring the tailgate indoors?

Put your burgers in a bowl with one of three featured recipes for Cheeseburger Chowder and Cheeseburger Soup.  Thanks to Tjode Cooper, Tammy Lansink and Nancy Lichty for submitting these recipes!  Each variation is a bit different, and after looking them over, I might have to put a pot on the stove today!



Cheeseburger Chowder



  • 1 ½ lbs. hamburger
  • 1 chopped onion
  • 8 T. butter
  • 4 cloves garlic
  • 2 tsp. dried basil
  • 2 tsp. dried parsley
  • 3 c. chicken broth
  • 3 c. beef broth
  • 8 c. diced peeled potatoes (I use frozen hash browns and pour them in until I think it’s enough)
  • ½ c. flour
  • 2 cans evaporated milk
  • 2 c. cubed American cheese, or Velveeta®
  • 2 c. shredded cheese (whatever kind you like)
  • ½ tsp. Salt
  • ½ tsp. pepper
  • ½ c. sour cream



  1. Brown the hamburger. Drain and set aside.
  2. Sauté onion in 2 T. butter until tender.
  3. Add garlic, basil and parsley. Sauté about 3 minutes.
  4. Add broth, hamburger and potatoes. Bring to a boil.
  5. Reduce heat and cover, simmer for 15 to 20 minutes.
  6. Meanwhile melt remaining butter in a skillet.
  7. Add flour and cook, stirring, for 3 to 5 minutes.
  8. Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes.
  9. Gradually stir the sauce into the soup.
  10. Bring to a boil and cook for 2 minutes.
  11. Reduce heat to low.
  12. Add cheese, salt and pepper.
  13. Continue to stir until cheese melts.
  14. Remove from heat and blend in sour cream.
  15. Garnish with chopped tomatoes, bacon bits and dill pickle slices if you’d like.


by Tjode Cooper
Photo from