Beer and Cheese Potato Chowder (Crock Pot)

Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

Serve with rye bread croutons. From Pillsbury.

Ingredients Nutrition


  1. 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.
  2. Cover and cook on low for 6-8 hours.
  3. 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.
  4. Rye Croutons:.
  5. 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.
Most Helpful

3 5

Something in this soup did not mesh with my flavor buds. Thank you for sharing, though!

3 5

The man said this one was bland and that the flavors didn't quite meld. I was pretty hungry so I thought it was okay. I also added hot pepper flakes.

3 5

This was just okay. I followed the recipe exactly and found the taste to be a little bland. We ended up sprinkling our bowls with hot pepper flakes to give it more flavor.