Beer and Cheese Potato Chowder

20 min prep

Yield: 5 servings ( Serving Size: 1 1/2 C )
Community Recipe from


  • 2 pound(s) (6 medium) russet potatoes peeled and chopped
  • 1/2 cup(s) (1 medium) onion chopped
  • 1/2 cup(s) Celery chopped
  • 1/2 cup(s) carrot finely chopped
  • 1 clove(s) garlic minced
  • 1/4 teaspoon(s) pepper
  • 1 - 14 ounce(s) can chicken broth
  • 1- 12 ounce(s) beer
  • 2 cup(s) american and cheddar cheese blend shredded
  • 1/2 cup(s) whipping cream
  • rye bread or sourdough cut into cubes, toasted if desired
  • pinch(s) cayenne pepper optional
  • small can(s) green chilies optional


  1. 1. 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.

  2. 2. Cover; cook on Low setting for 6 to 8 hrs.

  3. 3. About 10 min 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 min or until thoroughly heated. Top with croutons.
February 2013

This recipe is a personal recipe added by LauraSzejna and has not been tested or endorsed by MyRecipes.

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