Best 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
POTATO CHOWDER
One of the ladies in our church quilting group brought this savory potato soup to a meeting, and everyone loved how the cream cheese and bacon made it so rich. It's easy to assemble in the morning so it can simmer on its own all day. -Anna Mayer, Fort Branch, Indiana
Provided by Taste of Home
Time 8h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 8
Steps:
- In a 5-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. , Add cream cheese; stir until blended. Garnish with bacon and chives if desired.
Nutrition Facts : Calories 179 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 690mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
CROCK POT BEER AND CHEESE SOUP
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
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
POTATO BEER CHEESE SOUP
This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. -Patti Lavell, Islamorada, Florida
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth. Return all to the pan and heat through., Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through. Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.
Nutrition Facts : Calories 211 calories, Fat 9g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 738mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
WISCONSIN NATIVE'S BEER CHEESE SOUP
As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!
Provided by SAVVYHOSTESS
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
- Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
- Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g
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