Wednesday, October 29, 2008

Beer Cheese Chowder

I made this soup last night and it turned out super yummy. I found the recipe over at The Sometimes Crafter.

2 cups broccoli- cut into small bit size florets

1 cups shredded carrots

3/4 cup chicken broth

1 small onion, chopped

1/4 cup butter

1/4 cup flour

1/2 tsp dry ground mustard

1/4 teaspoon pepper

1 cup milk

1 cup heavy cream ( I used cream instead of half in half like the recipe called for)

3 ounces cream cheese

2 cups shredded cheese (sharp cheddar/colby/montery or a mix)

1 bottle (12 ounces) Heinekin beer

Bring broth, carrots, broccoli and onion to a boil. Reduce heat and cover. simmer 8-10 minutes or until tender. Do not drain, set aside.

Meanwhile in a dutch oven melt butter. Stir in flour, dry mustard, and pepper. Add milk and cream all at once. Cook until thick and bubbly, adding more flour if needed.

Mix in cream cheese and stir until melted and well combined. Stir in cheese and beer and cook until melted. Add veggies and broth and let simmer until heated through.

Makes 6 serving, or around 8 cups. Serve with warm bread for a great lunch!


susan said...

oh gosh beth that sounds so yummy!! i love beer cheese soup! have you ever had it at the chancery? yum. i thought it kind of weird to have the broccoli in it tho, i have only seen it with just cheese, but i think that will add something to just cheese soup!! ooo i need some bread bowls!! i think i will make a run to the store for broccoli and beer, haha

Beth said...

I thought the broccoli was a bit weird too, that is why I cut it into tiny florets. If you dont want it having just carrots would be good still. I love the Chancery's beer soup, and I think this one is actually better!

racrobin said...

Someone's starting to take after her drunken sister.... minus the broccoli that is....

Related Posts with Thumbnails