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Beer And Cheese Potato Chowder Recipe
2 lb (6 med) russet potatoes, peeled and chopped
1 med onion, chopped
1 med stalk celery, chopped
1 med carrot, finely chopped
1 garlic clove, minced
1/4 t. pepper
1 (14 oz) can chicken broth
1 (12 oz) can or bottle beer
8 oz (2 cups) shredded Cheddar and American cheese blend (I bought colby jack, because it's the closest I could find)
1/2 c. whipping cream
Rye bread, cut into cubes, 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.
To make croutons, arrange a single layer of cubed rye bread on a cookie sheet. Toast in the oven at 350°F for 15 to 25 minutes, or until the croutons are golden and dry.
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