Hamburger Barley Chowder
A hearty, comforting chowder combining ground beef, barley, and vegetables with savory flavors, perfect for a filling family meal or casual gathering.
Ingredients
Instructions
- Brown the ground beef in a pressure cooker and drain off the fat.
- Add canned tomatoes, diced carrots, diced celery with leaves, chopped onion, salt, barley, diced potato, pepper, and water to the pressure cooker.
- Cook for 15 minutes in the pressure cooker until the vegetables are tender and flavors meld.
Tips & Substitutions
For a richer flavor, consider browning onions before adding them to the pressure cooker. You can substitute ground turkey or chicken for a lighter option, or use lentils for a vegetarian twist. If you want a thicker chowder, increase the barley or add a cornstarch slurry during the cooking process. This chowder works well with other vegetables like bell peppers or zucchini, making it versatile.
Serving Suggestions
Serve the chowder hot, garnished with fresh parsley or a sprinkle of cheese for added flavor. It pairs beautifully with crusty bread or a simple green salad. For a heartier meal, you might consider serving it alongside Beef-Stuffed Peppers or a slice of American Style Lasagne. A dollop of sour cream can also enhance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally until heated through. You can also microwave individual portions in a microwave-safe dish, covering it with a lid to prevent splatters. Add a splash of water if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Hamburger Barley Chowder contains roughly 801 calories, with 17g protein, 146g carbohydrates, and 19g fat. It is an excellent source of vitamin A (230% of the Daily Value), dietary fiber (93% of the Daily Value), and potassium (62% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2088mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be a great time-saver and will work well in this chowder. Just add them directly to the pressure cooker without thawing. Keep in mind that cooking times may vary slightly, so check for tenderness after the standard cooking time.
How can I make this chowder spicier?
To add heat, consider adding diced jalapeños or a pinch of cayenne pepper along with the other ingredients. Alternatively, you can stir in some hot sauce just before serving to adjust the spice level to your liking. This can bring a nice kick to the otherwise mild flavors.
Is it possible to make this chowder in a slow cooker?
Absolutely! To make this chowder in a slow cooker, brown the ground beef and drain the fat first. Then, add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to develop beautifully over time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).