Slow-Cooker Beer and Cheese Potato Chowder

Slow-Cooker Beer and Cheese Potato Chowder

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

Prep Time

20

Minutes

Total Time

8:20

Hrs:Mins

Makes

5

(1

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
  1. 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.
  2. Cover; cook on Low setting for 6 to 8 hours.
  3. 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.
Makes 5 (1 1/2­-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitutions
Use nonalcoholic beer instead of regular beer. Use milk in place of the whipping cream.
Kitchen Tip
Coarsely mashing the cooked vegetables makes this soup thick and creamy.
Make it Special
Ladle this chowder into huge mugs and garnish each serving with rye bread croutons. To make croutons, arrange a single layer of cubed rye bread on a cookie sheet. Toast them in the oven at 350°F for 15 to 25 minutes, or until the croutons are golden and dry.

Nutrition Information:

1 Serving (1 1/2 Cups)
  • Calories 445
    • (Calories from Fat 205),
  • Total Fat 23g
    • (Saturated Fat 14g,),
  • Cholesterol 70mg;
  • Sodium 860mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 4g,
    • Sugars 5g),
  • Protein 16g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Other Carbohydrate;
    • 1 1/2 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3 ;
    *Percent Daily Values are based on a 2,000 calorie diet.