Crock Pot Beer Cheese Chowder Food

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

BEER CHEESE CORN CHOWDER

Beer Cheese Corn Chowder image

This beer cheese and corn chowder is easy to prepare, and provides comforting flavor that's great for cold nights.

Provided by thehungryscientist

Categories Corn Chowder

Time 55m

Yield 8

Number Of Ingredients 17

Ingredients

1 ½ cups shredded sharp Cheddar cheese
1 ¼ cups shredded white Cheddar cheese
¼ cup butter
½ cup finely chopped onion
½ cup finely chopped red bell pepper
¼ cup thinly sliced green onions
2 cloves garlic, minced
½ cup flour
½ teaspoon dry mustard
4 cups low-sodium chicken broth
1 (12 ounce) bottle beer, preferably lager
1 ½ cups heavy cream
2 cups frozen corn kernels
2 cups frozen diced hash brown potatoes
6 slices crisp cooked bacon, crumbled
⅓ cup grated Parmesan cheese
½ teaspoon hot pepper sauce

Steps:

Allow sharp and white Cheddar cheeses to stand at room temperature for 30 minutes.
Meanwhile, melt butter in a 4-quart Dutch oven over medium heat. Add onion, bell pepper, green onion, and garlic. Cook mixture, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
Stir in flour and dry mustard. Cook for 1 minute (mixture will be thick). Add broth all at once. Cook and stir until bubbly. Add beer and cream. Stir in corn and potatoes. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally.
Gradually add sharp and white Cheddar cheeses, stirring after each addition until cheeses are melted. Stir in bacon, Parmesan, and hot pepper sauce. Heat through. Remove from heat and let stand 10 minutes before serving.
If you like, top with additional green onion and bacon. Serve with additional hot pepper sauce.

Nutrition Facts : Calories 594.8 calories, Carbohydrate 27.6 g, Cholesterol 141 mg, Fat 43.6 g, Fiber 2.2 g, Protein 22.4 g, SaturatedFat 26.1 g, Sodium 687.8 mg

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

CHEESEBURGER CHOWDER (CROCK POT)

Cheeseburger Chowder (Crock Pot) image

After reading several recipes for cheeseburger soup this is the variation I came up with. Very good!!

Provided by mer5901

Categories Chowders

Time 7h15m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

7 -8 cups diced potatoes
1 small onion, diced
2 carrots, diced
2 celery, diced
2 cups water
3 cups chicken broth
2 lbs hamburger, browned and drained
1 teaspoon dried basil
1 (12 ounce) can evaporated milk
1 lb Velveeta cheese, diced
1/4 cup sour cream
salt
pepper

Steps:

Brown hamburger and onion, drain.
Place meat, onions, carrots, celery, basil, broth and water into crock pot. Cook on low 4-5 hours or until potatoes are tender.
Add the milk, cheese and sour cream and cook another 2 hours.
Add salt and pepper to taste.

Nutrition Facts : Calories 388.8, Fat 20.4, SaturatedFat 10.6, Cholesterol 91.3, Sodium 848.1, Carbohydrate 23.7, Fiber 2.4, Sugar 4.8, Protein 26.9

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