Beer and Cheese Potato Chowder


  • 2 lb. (6 medium) russet potatoes, peeled and 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 tsp. 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


In a 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.

Source: BettyCrocker

By LRP from LWL, MA


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