Crockpot Bacon Cheeseburger Chowder Tips, FAQ & printable recipe

Tips for success

To enhance the flavor, consider adding a small amount of smoked paprika to the beef while it browns, which will complement the bacon garnish beautifully. You can also experiment with different types of potatoes, such as Yukon Gold, if you prefer a creamier texture, although russets remain the gold standard for thickening properties. Always taste the soup before adding the final pickle juice to gauge if you prefer a sharper or milder acidity level.

If you are serving this for a large group, keep the Crockpot on the 'warm' setting after the final stir to ensure every serving remains at the perfect temperature. For a more sophisticated presentation, you can lightly toast the sesame seeds in a dry pan before sprinkling them over the top.

This simple extra step adds a pleasant nuttiness and a beautiful contrast to the creamy, cheesy base of the chowder, making each bowl look like it came from a professional kitchen.

Variations

• Spicy Cheeseburger Chowder: Add one diced jalapeño and a teaspoon of crushed red pepper flakes to the Crockpot base before cooking. This variation adds a pleasant heat that complements the rich cheddar and savory beef.
• Loaded Veggie Chowder: Incorporate one cup of frozen corn kernels and a half-cup of diced celery into the mixture at the start. These additions provide extra texture and a subtle sweetness that balances the savory beef.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the dairy and potato texture may change significantly.

Reheat

Reheat gently on the stovetop over low heat, stirring frequently until hot.

Store any leftovers in an airtight container once the soup has cooled down to room temperature, which should take no more than two hours. Once cooled, place the container in the refrigerator to maintain freshness. The chowder can be kept for up to three days. When you are ready to enjoy it again, reheat the soup gently on the stovetop over low heat, stirring occasionally to prevent the bottom from scorching, until it is steaming hot throughout.

You can prepare the soup base, including browning the beef and dicing the vegetables, up to one day in advance and store them in the refrigerator. When you are ready to cook, simply add the prepared ingredients to the Crockpot with the broth and seasoning.

This approach saves significant time on the day you plan to serve the meal. Do not add the sour cream, cheese, or pickle juice until the very end, right before you intend to serve the finished dish.

Serving ideas

Serve this chowder in deep ceramic bowls to keep the heat contained for as long as possible. The presentation is key, so take a moment to carefully arrange the crispy bacon, diced pickles, and extra cheese on top of each bowl.

This not only makes the dish look professional but also adds wonderful textural variety to every spoonful. A side of crusty bread or warm dinner rolls is an excellent accompaniment for soaking up any remaining soup in the bowl.

For a casual gathering, set up a small station with extra toppings like diced onions, hot sauce, or fresh chives, allowing your guests to customize their bowls to their personal liking.

This interactivity makes the dining experience more engaging and ensures everyone gets exactly the flavor profile they enjoy. Remember to keep the soup on a low heat setting if you are serving it over an extended period to ensure the last bowl is just as delicious and hot as the first.

Frequently asked questions

Recipe card

Crockpot Bacon Cheeseburger Chowder

Prep 15 minCook 5 hRest 5 minTotal 5 h 20 minServes 6

Ingredients

• 1 1/2 lb ground chuck, browned
• 4 cups russet potatoes, peeled and diced
• 1 cup shredded carrots
• 1 onion, diced
• 2 tbsp burger seasoning
• 3 1/2 cups beef broth
• 1 1/2 cups sour cream
• 3 cups sharp cheddar cheese, shredded
• 1/4 cup dill pickle juice
• 6 slices crispy bacon strips, for serving
• 1/2 cup diced kosher dill pickles, for serving
• 1 tsp sesame seeds, for serving

Instructions

1. Brown the ground chuck in a skillet until fully cooked, ensuring it reaches an internal temperature of 160°F (71°C). Drain excess fat if necessary. Add the browned beef, diced potatoes, shredded carrots, diced onion, burger seasoning, and beef broth into the Crockpot. Stir to combine the ingredients evenly before beginning the slow cook process to ensure all flavors are incorporated well throughout the base.
2. Cover the Crockpot with its lid and set it to cook on LOW for 5 hours. This long, gentle simmering period allows the potatoes to become perfectly tender and the beef to absorb the savory notes from the broth and seasoning. Avoid lifting the lid during this time, as opening the slow cooker frequently releases heat and extends the required cooking duration, which can affect the final texture of the vegetable components.
3. Once the cooking cycle is complete, stir in the sour cream, shredded sharp cheddar cheese, and dill pickle juice until the mixture is thick, glossy, and the cheese has fully melted. Scoop the chowder into warm ceramic bowls and crown each serving with crispy bacon strips, diced kosher dill pickles, and a sprinkle of sesame seeds. Serve immediately while hot to enjoy the best texture and flavor profile of this cheeseburger-inspired dish.

Contains: milk, eggs, sesame

Estimated nutrition per serving

Calories

520

Protein

28.5 g

Carbohydrates

32 g

Fat

31 g

Fiber

3.5 g

Sugar

4.5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.