Beer Cheese Corn Chowder Recipes

BRATS AND BEER CHEDDAR CHOWDER

Steps:

• In small saucepan, boil potatoes til tender, drain, set aside.
• Meanwhile, in a large saucepan, heat the butter over medium heat.
• Add onion, carrot and shallots; reduce heat to medium-low.
• Cook, stirring frequently, for about 10-15 minutes, or until onion is very soft and golden brown. Add garlic during last 5 minutes.
• In a large screwtop jar, mix broth and flour, shaking until smooth.
• Stir into onion mixture.
• Add milk, caraway seeds, and pepper. Cook over medium heat 5 minutes, or until thickened, stirring frequently.
• Gradually stir in cheese, mustard and horseradish, reduce heat to low.
• Cook and stir until cheese melts, but do not boil.
• Stir in brats, 12 oz. beer, and potatoes.
• Cook, stirring frequently, until heated through. *You can add a little of the beer from cooking the brats if desired. See note below.
• Garnish with additional shredded cheese, if desired.
• Garnish with a sprinkling of cayenne or paprika if desired.
• Makes 4-6 main-dish servings.
• *Note: When cooking the brats: First brown in pan with just a bit of oil, then add 1 cup beer and simmer til done. Remove brats from beer and cut and slice. *Save beer broth to add to pot, as much or little as you like, for thickness.

CORN AND CHEESE CHOWDER

Steps:

• In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
• Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
• Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

CHEESY CORN CHOWDER

Steps:

• In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.

CHEESY CORN CHOWDER

Steps:

• Cook bacon in a 6- to 8-quart heavy pot over medium heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to a small bowl.
• Pour off all but 2 tablespoons bacon fat. Add onion, carrots, celery, and bell pepper to pot and cook, stirring, until onion is softened, 10 to 12 minutes.
• Add Yukon gold and sweet potatoes, broth, and water, and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes.
• Remove pot from heat, then stir in cheese until melted. Season soup with salt and pepper and stir in bacon and basil. Garnish with fresh chives, scallions, or paprika (if desired).