Slow Cooker Beer and Cheese Potato ChowderTom actually cooked this recipe. At first taste, I thought that the beer flavor was a little heavy, but after a few bites it wasn't too bad. It definitely needed salt. The croutons were a great little addition, too. Tom was happy with the soup, which I'm pleased with, too. He thought the croutons were great by themselves, like a little snack.
- 2 lb. (6 medium) russet potatoes, peeled, chopped (6 cups)
- 1 medium onion, chopped (½ cup)
- 1 medium stalk celery, chopped (about ½ cup)
- 1 medium carrot, finely chopped (about ½ cup)
- 1 garlic clove, minced
- ¼ teaspoon pepper
- 1 (14-oz.) can chicken broth
- 1 (12-oz.) can beer
- 8 oz. (2 cups) shredded Cheddar and American cheese blend
- ½ cup whipping cream
- Rye bread, cut into cubes and toasted, if desired
- In 3 to 4-quart slow cooker, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetables.
- Cover; cook on Low setting for 6 to 8 hours.
- About 10 minutes before serving, coarsely mash vegetables with potato masher or fork. Add cheese and whipping cream; stir until cheese is melted. Cover; cook an additional 5 minutes or until thoroughly heated. Top with croutons.
Sunday, March 18, 2012
Beer and Cheese Potato Chowder
While looking at a newsletter I received, I came across this awesome sounding recipe for Slow Cooker Beer and Cheese Potato Chowder.