Slow-Cooker Beer and Cheese Potato Chowder Recipe
Cut the richness of cheese and cream with the tang of beer in this dense and flavorful vegetable soup.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Slow cooker
- Cutting board
- Chef's knife
- Peeler
- Measuring cup
- Wooden spoon
- Ladle
- Bread knife
- Mixing bowl
- Serving bowl
- Spoon
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
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