This is a crockpot recipe!!!
I love, love, love, corn chowder and was dying to make potato soup, so why not combine the two and add beer?!?!
This recipe is for a potato corn chowder with a beer infused cheese sauce. I used Eureka! American Blonde Ale by Tree House Brewing.
This beer is brewed with mosaic hops so it has a very juicy, fruity body that compliments the sweetness from the cheese. The sauce blends perfectly into the creaminess of the chowder to create an awesome, sweet, flavorful soup.Printable Recipe
Ingredients:
10 Red Potatoes Diced
1 Package Frozen Corn
5 Tablespoons Flour
4 Ounces Cream Cheese (Best at room temperature)
6 Cups Chicken Stock
Basil To Taste
1 Yellow Onion
Oregano To Taste
Salt To Taste
Pepper To Taste
1/2 Cup Milk
4 Tablespoons Minced Garlic
1/4-1/2 Cup Eureka! With Mosaic
2 Tablespoons Salted ButterInstructions:
- Peel and dice potatoes. Place potatoes in crockpot.
- Peel and dice onion. Pour corn into crockpot.
- Put diced onion, corn, salt, pepper, garlic, basil and oregano into crock pot.
- Add flour and toss.
- Turn crockpot on to high heat.
- Stir well.
- Cook for 4 hours on high heat. Stir occasionally.
- Cook for 3 additional hours on low heat. Stir occasionally.(At this point when I was stirring the potatoes were nice and soft so I started mashing a few each time I stirred to create an even thicker creamier potato texture.)
- In a medium skillet add butter, beer, milk, and cream cheese. Allow cream cheese to fully melt.
- Bring to a boil.
- Add cheese mixture to stew.
- Stir well to fully combine.
- Cook for at least 30 more minutes.
Naturally we paired this with grilled cheese, fresh tomato, and a glass of Eureka with Mosaic!
Thank you so much for reading!
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