Slow Cooker Beer And Cheese Potato Chowder Recipe

Ingredients

2

lb. (6 medium) russet potatoes, peeled, chopped (6 cups)

1

medium onion, chopped (1/2 cup)

1

medium stalk celery, chopped (about 1/2 cup)

1

medium carrot, finely chopped (about 1/2 cup)

1

garlic clove, minced

1/4

teaspoon pepper

1

(14-oz.) can chicken broth

1

(12-oz.) can beer

8

oz. (2 cups) shredded Cheddar and American cheese blend

1/2

cup whipping cream

Rye bread, cut into cubes and toasted, if desired

Preparation

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.

Related Video