Cheddar Ale Chowder

Submitted by ChefDebs

"this is a really manly version of the regular beer cheese soup. A hearty warming winter treat. I like to use GUINESS, but any dark beer could be used. Also if you like your soup smooth; puree the soup before adding the beer and cheese."

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 4

ingredients

• 4 tablespoons unsalted butter
• 1 onion, finely chopped
• 2 celery ribs, finely chopped
• 2 carrots, finely chopped
• 1⁄3 cup flour
• 1 3⁄4 cups milk
• 1 3⁄4 cups chicken stock
• 1 (12 ounce) bottle Guinness stout
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1 1⁄4 lbs sharp cheddar cheese (grated)
• 1⁄2 teaspoon cayenne pepper
• 1 tablespoon sugar
• salt

directions

1. In a large saucepan, melt butter, and saute onion, celery and carrots until soft ( 15 mins ).
2. Stir in flour and cook for 5 minutes.
3. Add milk and stock, stirring constantly and cook until thickened ( 10 mins).
4. At this point you can puree mixture if you want a smooth soup.
5. Add beer, worcestershire sauce and mustard, simmer for 5 minutes.
6. Slowly add the cheddar cheese, but do not let the soup boil .
7. Season with salt and ladle into bowls.
8. Garnish with cilantro or parsley if desired.

Reviews

[Paws in Hand]

I made this a few weeks ago--I followed the recipe exactly (used skim milk)and this turned out fabulous. I didn't puree the soup, but I think that would be great too. Oh--didn't use the sugar--not sure where it went, but it was great. Will make again!