Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Crockpot Cheeseburger Chowder




Source of Recipe


*


List of Ingredients




1 package hash brown potatoes -- (16 ounce) frozen

2 pounds ground beef -- browned

1 pound sausage

1 small onion -- chopped

5 beef bouillon cubes

8 cups water -- (more or less)

1/2 pound Velveeta

2 Tablespoons flour

1/2 cup milk


Recipe



Put the hash browns in the slow cooker.

Brown the ground beef and sausage along with the onions.

Add the ground beef, sausage and onion to the slow cooker and stir until well mixed.

Put bouillon cubes on top of mixture in slow cooker and pour water over all.

Cook on low about 6 hours or until potatoes are tender.

Add milk mixed with flour to thicken broth. Cook another half hour on low.

Add cheese and cook until melted. Serve with extra cheese to put on top.