Sunday, May 10, 2009

Beer & Cheese Potato Chowder

Beer & Cheese Potato Chowder by Pillsbury
2 lb (6 med) russets, peeled and chopped
1 med onion, chopped
1 med stalk celery, chopped
1 med carrot, chopped
1 clove garlic, chopped
1/4 t pepper
14 oz chicken broth
12 oz beer
8 oz shredded cheddar and American blend
1/2 c whipping cream
rye bread toasted (croutons)

1. In 3-4 qt slow cooker, combine 1st 6 ingredients. Stir gently to mix. Pour broth and beer over.
2. Cover; cook on low 6-8 hours.
3. About 10 minutes before serving, coarsely mash veggies with masher or fork. Add chese and cream; stir til cheese is melted.
4. Cover; cook 5 minutes. Top with croutons.

In my opinion, this was okay. It wasn't as fabulous as it sounded. Maybe it needed more beer. Or maybe I needed more beer!

No comments: