Beer and Cheese Potato Chowder (Crock Pot)

Name: Beer and Cheese Potato Chowder (Crock Pot)
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 5 serving(s)
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

(4)

Recipe by LMillerRN

Serve with rye bread croutons. From Pillsbury.

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READY IN: 8hrs 20mins

SERVES: 5

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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