Secret Recipes

Beer And Cheese Potato Chowder

• 2 lbs (6 med) russet potatoes, peeled and chopped
• 1 med onion, chopped
• 1 med stalk celery, chopped
• 1 med carrot, finely chopped
• 1 garlic clove, minced
• 1/4 tsp pepper
• 1 (14 oz) can chicken broth
• 1 (12 oz) can or bottle beer
• 8 oz (2 cups) shredded Cheddar and American cheese blend
• 1/2 c. whipping cream
• Rye bread, cut into cubes, toasted if desired

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.

Cover; cook on Low setting for 6 to 8 hours.

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.

To make croutons, arrange a single layer of cubed rye bread on a cookie sheet. Toast in the oven at 350° F for 15 to 25 minutes, or until the croutons are golden and dry.

Servings:

6