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Cheddar Beer Corn Chowder

This recipe is easy to prepare and provides a comforting flavor for cold days.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 8

Ingredients
  

  • 1-½ cups sharp Cheddar cheese shredded
  • 1-½ cups white Cheddar cheese shredded
  • ¼ cup butter
  • ½ cup onion finely chopped
  • ½ cup red bell pepper finely chopped
  • ¼ cup green onions thinly sliced
  • 2 cloves garlic minced
  • ½ cup flour
  • 4 cups chicken broth
  • 1 12 oz. beer
  • 1-½ cups heavy cream
  • 2 cups frozen corn kernels
  • 2 cups frozen diced hash brown potatoes
  • 6 slices bacon cooked crisp and crumbled
  • ⅓ cup Parmesan cheese grated
  • ½ tsp. hot pepper sauce

Instructions
 

  • Melt butter in a 4-quart Dutch oven over medium heat. Add onion, bell pepper, green onion, and garlic. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
  • Stir in the flour. Cook for 1 minute. Add broth. 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.
  • Gradually add sharp and white Cheddar cheeses, stirring after each addition until the cheeses are melted. Stir in bacon, Parmesan, and hot pepper sauce. Heat through. Remove from heat and let stand for 10 minutes. Top with additional green onion and bacon. Serve.