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Beer & Cheese Chowder

So for whatever reason lately I’ve been obsessed with soups, strange cause the weather is getting warmer and you’re less likely to want a thick and hearty or even just super hot thin soup. But I’m loving them either way! This is one of my favorites that I used to make at the Cheeky Monk in Denver. And I still make it from time to time cause its just delicious! You can’t go wrong, beer and cheese together with sweet and regular potatoes! yum!

1 1/2 bottles of beer (I use New Castle Brown Ale, but you can use whatever you prefer, remember this flavor will be concentrated so use something you like! Lagers work great so do Ales)
1 large carrot diced
2-3 ribs of celery diced
1 large onion diced
2 large cloves garlic
1 sweet potato peeled and diced
1 russet potato peeled and diced
1 can vegetable or chicken stock/broth
1/2 cup sour cream
1/4-1/2 cup milk
1 Tbsp hot sauce (optional)
2 Tbsp cajun seasoning (optional)
2 cups of cheddar cheese or blend
salt and pepper to taste

Instructions:

dice up all the veggies to approx the same size. You want 1 part celery, 1 part carrot, 2 parts onion.
Saute all the veggies lightly, season with salt and pepper
deglaze the pan with the beer
let bubble away covered until veggies are softened about 20 mins
using either an immersion blender, food processor or blender blend until mostly smooth adding stock/broth to help blend if necessary
once blended return to the pot and add the rest of the stock/broth
bring to a bubble and add the cheese, hot sauce and cajun seasoning
once the cheese has melted add the sour cream and milk
if too thick thin our with more stock/broth
if too thin allow to cook down until thickened.

Garnish with a small dollop of sour cream and fresh chopped parsley

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