Beer And Cheese Potato Chowder Crock Pot Recipes

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.

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.

Steps:

• Combine the hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk the sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours., Add the broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onions and remaining cheese.

Steps:

• In 3- to 4-quart slow cooker, place onion, carrots and green onions; stir gently to mix. Pour broth and beer over vegetables. Add ground mustard and Worcestershire sauce; stir.
• Cover; cook on Low heat setting 6 to 8 hours.
• Stir in shredded cheese and whipping cream until cheese is melted. In small cup, beat flour and water with whisk; beat into slow cooker. Cover; cook 15 to 20 minutes.
• Serve immediately topped with popcorn or croutons.

Steps:

• 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.

Steps:

• In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

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.

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
• Cover; cook on Low heat setting 10 to 12 hours.
• Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
• Meanwhile, in small bowl, mix sauce ingredients.
• To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.