Hamburger Chowder

This chowder is basically chili’s thicker, more rustic cousin. Ground beef gets browned in a pressure cooker, then diced tomatoes, sliced potatoes, onion, and seasonings go in for 10 minutes under pressure. What comes out is a thick, stew-like soup where the potatoes have started to break down and thicken the broth naturally.

The chili powder here isn’t just for heat. Two tablespoons is a generous amount that gives the chowder a warm, earthy base note and a reddish color. Mixed into a paste with flour after cooking, it thickens the liquid into something that coats a spoon.

The pressure cooker makes this a weeknight possibility. Ten minutes under pressure does what an hour of stovetop simmering would, and the potatoes come out soft enough to partially dissolve into the broth.

Pro Tips

• Brown the ground beef thoroughly before adding the other ingredients. Pressure cooking won’t develop any browning; that flavor has to be built upfront.
• Slice the potatoes thin so they cook evenly and partially break down into the broth, which is what gives this chowder its thickness.
• Mix the chili powder and flour into a smooth paste with a few tablespoons of the hot liquid before stirring it back in. This prevents lumps.
• Cool the pressure cooker under cold running water as directed. Trying to force the lid off before the steam fully vents is dangerous.

Variations

• Add a can of kidney beans with the tomatoes for a chili-chowder hybrid.
• Stir in a cup of corn kernels after releasing the pressure for sweetness and color.
• Top each bowl with shredded cheddar and a dollop of sour cream.