Beer Cheese Chowder

Submitted by chowdersshakeups

"This Chowder is perfect for a party/crowd – Not that all Chowders aren’t. Think Chowder meets Queso of sorts."

 

• Ready In: 1hr 45mins
• Ingredients: 7
• Serves: 4

ingredients

• 2 large russet potatoes
• 1 large onion
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 2 bay leaves
• 1 teaspoon salt
• 1⁄2 teaspoon pepper

directions

1. Begin by cooking the bacon in a large ceramic lined cast iron pot/Dutch oven on medium low until most of the fat has rendered.
2. This will take a couple batches as all the bacon can’t fit in the pot at once.
3. Once the bacon has rendered, remove to paper towels, chop into bite size pieces & set aside while you make the JUICY POTATOES – the ingredients are above.
4. Sauté all the Juicy Potato ingredients in 2 Tbsp. Butter or Olive oil on medium low until the onions become translucent & the potatoes are.
5. crisp-tender – 10 minutes.
6. *NOTE: You can leave the bacon grease in the pot if you’d like.
7. I prefer to spoon out most of it & leave about 1 Tbsp. for flavor, but you do as you will.
8. Incorporate the chopped carrots, celery & garlic to the Juicy Potatoes as well as your reserved bacon.
9. Add 2 Quarts Stock & MOST IMPORTANTLY, YOUR BEER, then simmer on low with the lid ajar, for 45 minutes – stir every now & then.
10. At this point, it’s time to include your Heavy Cream or Half & Half – 1 C.* Be sure the heat is on low when adding dairy to prevent it from curdling.

11. When it comes to the cheese portion of this Beer Cheese Chowder, this is what I think is best:

12. 1°C Fontina – grated – stirred into the Chowder.
13. 1°C Gruyere – grated – stirred into the Chowder.
14. 1°C Mixture of both Fontina & Gruyere (grated) for the top of the bowls when serving.