adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beer Cheese Corn Chowder
Beer Cheese Corn Chowder
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Easy beer cheese and corn chowder, perfect for cozying up on chilly evenings.
Ingredients:
  • 1 (12 ounce) bottle beer, preferably lager
  • 1.5 cups shredded sharp Cheddar cheese
  • 1.25 cups shredded white Cheddar cheese
  • 0.25 cup butter
  • 0.5 cup finely chopped onion
  • 0.5 cup finely chopped red bell pepper
  • 0.25 cup thinly sliced green onions
  • 0.5 cup flour
  • 0.5 teaspoon dry mustard
  • 4 cups low-sodium chicken broth
  • 1.5 cups heavy cream
  • 2 cups frozen corn kernels
  • 2 cups frozen diced hash brown potatoes
  • 6 slices crisp cooked bacon, crumbled
  • 0.33 cup grated Parmesan cheese
  • 0.5 teaspoon hot pepper sauce
Instructions:
  • Let the sharp and white Cheddar cheeses sit out at room temperature for 30 minutes to enhance their flavors before using.
  • In a 4-quart Dutch oven, melt butter over medium heat. Add onion, bell pepper, green onion, and garlic. Cook, stirring occasionally, until vegetables are tender, about 8 to 10 minutes.
  • Combine flour and dry mustard, sauté for 1 minute until the mixture thickens. Pour in broth and continue cooking until it bubbles. Mix in beer, cream, corn, and potatoes, bringing to a boil. Simmer uncovered for 5 minutes, stirring occasionally.
  • Add the sharp and white Cheddar cheeses slowly, stirring until melted. Mix in bacon, Parmesan, and hot pepper sauce. Heat until warmed through, then let it sit off the heat for 10 minutes before serving.
  • For added flavor, sprinkle extra green onion and crispy bacon on top. Serve with an extra drizzle of hot pepper sauce.

Similar Recipes