In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain well. Stir in the water, bouillon and salt. Add potatoes and celery. Bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Combine flour and 1/2 cup milk until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in the remaining milk; heat through. Stir in cheese until melted.
Originally Submitted
3/29/2011
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