Beer Cheese Corn Chowder

This beer cheese and corn chowder is easy to prepare, and provides comforting flavor that's great for cold nights.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 595 Calories

Ingredients

• ¼ cup butter
• 1 ½ cups shredded sharp Cheddar cheese
• ⅓ cup grated Parmesan cheese
• 2 cloves garlic, minced
• ½ teaspoon hot pepper sauce
• 1 ½ cups heavy cream
• ½ cup finely chopped onion
• 2 cups frozen corn kernels
• ½ cup finely chopped red bell pepper
• ½ teaspoon dry mustard
• 4 cups low-sodium chicken broth
• ½ cup flour
• ¼ cup thinly sliced green onions
• 1 ¼ cups shredded white Cheddar cheese
• 6 slices crisp cooked bacon, crumbled
• 1 (12 ounce) bottle beer, preferably lager
• 2 cups frozen diced hash brown potatoes

Recipe Instructions

Step 1

Allow sharp and white Cheddar cheeses to stand at room temperature for 30 minutes.

Step 2

Meanwhile, melt butter in a 4-quart Dutch oven over medium heat. Add onion, bell pepper, green onion, and garlic. Cook mixture, stirring occasionally, until vegetables are tender, 8 to 10 minutes.

Step 3

Stir in flour and dry mustard. Cook for 1 minute (mixture will be thick). Add broth all at once. Cook and stir until bubbly. Add beer and cream. Stir in corn and potatoes. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally.

Step 4

Gradually add sharp and white Cheddar cheeses, stirring after each addition until cheeses are melted. Stir in bacon, Parmesan, and hot pepper sauce. Heat through. Remove from heat and let stand 10 minutes before serving.

Step 5

If you like, top with additional green onion and bacon. Serve with additional hot pepper sauce.