Slow Cooker Beer And Cheese Potato Chowder Recipes

Steps:

• In 3 to 4-quart slow cooker, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetables.
• Cover; cook on Low setting for 6 to 8 hours.
• About 10 minutes before serving, coarsely mash vegetables with potato masher 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.

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 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:

• 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:

• Stir potatoes, whole kernel corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and black pepper together in a slow cooker. Cook 6 hours on Low, stirring occasionally.