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Slow-Cooker Beer and Cheese Potato Chowder

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By Betty Crocker Kitchens
Updated May 5, 2010
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Cut the richness of cheese and cream with the tang of beer in this dense and flavorful vegetable soup.

Slow-Cooker Beer and Cheese Potato Chowder

  • Prep Time 20 min
  • Total 8 hr 20 min
  • Servings 5
  • Ingredients 11
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Cover; cook on Low setting for 6 to 8 hours.
  • Step 
    3
    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.

Nutrition

445 Calories
23g Total Fat
16g Protein
41g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
445
Calories from Fat
205
Total Fat
23g
35%
Saturated Fat
14g
70%
Cholesterol
70mg
23%
Sodium
860mg
36%
Total Carbohydrate
41g
14%
Dietary Fiber
4g
16%
Sugars
5g
Protein
16g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
12%
12%
Calcium
28%
28%
Iron
6%
6%
Exchanges:
2 Starch; 1 Other Carbohydrate; 1 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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