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Slow-Cooker Beer and Cheese Potato Chowder

(2 reviews)
Slow-Cooker Beer and Cheese Potato Chowder
  • Prep Time 20 min
  • Total Time 8 hr 20 min
  • Servings 5
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Cut the richness of cheese and cream with the tang of beer in this dense and flavorful vegetable soup.

Ingredients

2
lb. (6 medium) russet potatoes, peeled, chopped (6 cups)
1
medium onion, chopped (1/2 cup)
1
medium stalk celery, chopped (about 1/2 cup)
1
medium carrot, finely chopped (about 1/2 cup)
1
garlic clove, minced
1/4
teaspoon pepper
1
(14-oz.) can chicken broth
1
(12-oz.) can beer
8
oz. (2 cups) shredded Cheddar and American cheese blend
1/2
cup whipping cream
Rye bread, cut into cubes and toasted, if desired

Directions

  • 1 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.
  • 2 Cover; cook on Low setting for 6 to 8 hours.
  • 3 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.
Tips  

Use nonalcoholic beer instead of regular beer. Use milk in place of the whipping cream.

Coarsely mashing the cooked vegetables makes this soup thick and creamy.

Ladle this chowder into huge mugs and garnish each serving with rye bread croutons. To make croutons, arrange a single layer of cubed rye bread on a cookie sheet. Toast them in the oven at 350°F for 15 to 25 minutes, or until the croutons are golden and dry.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
445
(
Calories from Fat
205
)
Daily Value
Total Fat
23g
35%
(
Saturated Fat
14g
70%
)
Cholesterol
70mg
23%
Sodium
860mg
36%
Total Carbohydrate
41g
14%
(
Dietary Fiber
4g
16%
,
Sugars
5g
)
Protein
16g
Daily Value*:
Vitamin A
60%
60%
Vitamin C
12%
12%
Calcium
28%
28%
Iron
6%
6%
Exchanges:
2 Starch; 1 Other Carbohydrate; 1 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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