Beer And Cheese Potato Chowder Crock Pot Recipes

SLOW-COOKER BEER AND CHEESE POTATO CHOWDER

Slow-Cooker Beer and Cheese Potato Chowder image

Cut the richness of cheese and cream with the tang of beer in this dense and flavorful vegetable soup.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h20m

Yield 5

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 445, Carbohydrate 41 g, Cholesterol 70 mg, Fat 2, Fiber 4 g, Protein 16 g, SaturatedFat 14 g, ServingSize 1 1/2 Cups, Sodium 860 mg, Sugar 5 g

CHEDDAR POTATO CHOWDER

Cheddar Potato Chowder image

I only made this soup occasionally because the original recipe was quite high in fat. I doctored it up a bit, using healthier ingredients, and now we eat this rich flavorful chowder more often.-Ellie Rausch of Goodsoil, Saskatchewan

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 11

Ingredients

2 cups water
2 cups diced unpeeled red potatoes
1 cup diced carrot
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 cups 2% milk
2 cups shredded reduced-fat cheddar cheese
1 cup cubed fully cooked ham

Steps:

In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined.

Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 847mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein.

BEER AND CHEESE POTATO CHOWDER (CROCK POT)

Beer and Cheese Potato Chowder (Crock Pot) image

Make and share this Beer and Cheese Potato Chowder (Crock Pot) recipe from Food.com.

Provided by LMillerRN

Categories Chowders

Time 8h20m

Yield 5 serving(s)

Number Of Ingredients 11

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

Steps:

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.
Cover and cook on low for 6-8 hours.
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.
Rye Croutons:.
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.

Nutrition Facts : Calories 432.6, Fat 20.6, SaturatedFat 12.7, Cholesterol 61.7, Sodium 740.9, Carbohydrate 42.7, Fiber 4.9, Sugar 3.4, Protein 15.6

CROCK POT BEER AND CHEESE SOUP

Crock Pot Beer and Cheese Soup image

From a cookbook called "Best Loved Slow Cooker Recipes," this soup tastes very similar to French onion soup, but the cheese is mixed right in. I've had a little trouble in the past with the cheese and milk curdling, so I turn my slow cooker off and let the soup cool a little before adding. *Update Sept 22/06: Try adding a pound of smoked sausage and 2 diced potatoes for a heartier version.

Provided by Swan Valley Tammi

Categories Cheese

Time 5h10m

Yield 4 cups

Number Of Ingredients 9

Ingredients

2 -3 slices pumpernickel bread or 2 -3 slices rye bread
2 cups chicken broth
1 cup beer (dang it, I guess you'll just have to drink the rest!)
1/4 cup finely chopped onion
2 garlic cloves, minced
3/4 teaspoon dried thyme
12 ounces shredded sharp cheddar cheese
1 cup milk
1/2 teaspoon paprika

Steps:

Preheat oven to 425°F Cut bread into 1/2-inch cubes; place on baking sheet.
Bake 10-12 minutes, stirring once, or until crisp. Set aside.
Combine broth, beer, onion, garlic, and thyme in slow cooker. Cover and cook on low for 4 hours.
Turn to high and stir in cheese, milk, and paprika. Cook another 45-60 minutes until cheese is melted.
Stir and ladle into bowls; top with croutons before serving.

Nutrition Facts : Calories 474.4, Fat 31.7, SaturatedFat 19.6, Cholesterol 97.8, Sodium 1050.2, Carbohydrate 15.9, Fiber 1.4, Sugar 1.4, Protein 27.5

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