Beer And Cheese Potato Chowder Crock Pot Recipes
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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 5
Number Of Ingredients 11
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 AND CHEESE POTATO CHOWDER (CROCK POT)
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
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
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