Crock Pot Beer Cheese Chowder Recipes

Steps:

• Allow sharp and white Cheddar cheeses to stand at room temperature for 30 minutes.
• Meanwhile, melt butter in a 4-quart Dutch oven over medium heat. Add onion, bell pepper, green onion, and garlic. Cook mixture, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
• Stir in flour and dry mustard. Cook for 1 minute (mixture will be thick). Add broth all at once. Cook and stir until bubbly. Add beer and cream. Stir in corn and potatoes. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally.
• Gradually add sharp and white Cheddar cheeses, stirring after each addition until cheeses are melted. Stir in bacon, Parmesan, and hot pepper sauce. Heat through. Remove from heat and let stand 10 minutes before serving.
• If you like, top with additional green onion and bacon. Serve with additional hot pepper sauce.

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:

• Combine all ingredients except cheese in 3-4 quart crock pot. Cover and cook on low for 6-8 hours.
• Using a potato masher, partially mash vegetables, leaving some whole.
• Then stir in cheese. Cover and cook 5 minutes longer until cheese is melted. Stir and serve.