Beer and Cheese Potato Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
2 pound(s) (6 medium) russet potatoes peeled and chopped |
1/2 cup(s) (1 medium) onion chopped |
1/2 cup(s) celery chopped |
1/2 cup(s) carrot finely chopped |
1 clove(s) garlic minced |
1/4 teaspoon(s) pepper |
1 - 14 ounce(s) can chicken broth |
1- 12 ounce(s) beer |
2 cup(s) american and cheddar cheese blend shredded |
1/2 cup(s) whipping cream |
rye bread or sourdough cut into cubes, toasted if desired |
pinch(s) cayenne pepper optional |
small can(s) green chilies optional |
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 hrs.
3. About 10 min 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 min or until thoroughly heated. Top with croutons.
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