Beer and Cheese Potato Chowder (Crock Pot) |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 5 |
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Serve with rye bread croutons. From Pillsbury. Ingredients:
6 cups russet potatoes, peeled and chopped |
1 medium onion, chopped |
1/2 cup celery, chopped |
1/2 cup carrot, finely chopped |
1 garlic clove, minced |
1/2 teaspoon pepper |
1 (14 ounce) can chicken broth |
1 (12 ounce) can beer |
8 ounces shredded cheese (cheddar and american blend) |
1/2 cup whipping cream |
rye bread, cut into pieces |
Directions:
1. In a 3-4 qt crock pot, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetable.
2. Cover and cook on low for 6-8 hours.
3. About 10 minutes before serving coarsely mash vegetables with potato masker 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.
4. Rye Croutons:.
5. arrange a single layer of cubed rye bread on a cookie sheet. Toast them in a 350 oven for 15-20 minutes until the croutons are golden and dry.
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