Name: Beer Cheese Corn Chowder
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 8
Ingredients: 1.5 cups shredded sharp Cheddar cheese; 1.25 cups shredded white Cheddar cheese; 0.25 cup butter; 0.5 cup finely chopped onion; 0.5 cup finely chopped red bell pepper; 0.25 cup thinly sliced green onions; 2 cloves garlic, minced; 0.5 cup flour; 0.5 teaspoon dry mustard; 4 cups low-sodium chicken broth; 1 (12 ounce) bottle beer, preferably lager; 1.5 cups heavy cream; 2 cups frozen corn kernels; 2 cups frozen diced hash brown potatoes; 6 slices crisp cooked bacon, crumbled; 0.33 cup grated Parmesan cheese; 0.5 teaspoon hot pepper sauce

Cook Time: 20 minutes

Cheddar and Bacon Corn Chowder

Servings: 8

Ingredients:

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

Directions:

Step 1: Allow sharp and white Cheddar cheeses to stand at room temperature for 30 minutes.

Step 2: In a 4-quart Dutch oven, melt butter over medium heat. Add the chopped onion, red bell pepper, green onions, and garlic. Cook, stirring occasionally, for about 8 to 10 minutes until the vegetables are tender.

Step 3: Stir in the flour and dry mustard. Continue cooking for 1 minute; the mixture should become thick.

Step 4: Add the chicken broth all at once. Cook and stir until the mixture is bubbly.

Step 5: Pour in the beer and heavy cream, stirring well to combine.

Step 6: Add the corn and hash brown potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 5 minutes, stirring occasionally.

Step 7: Gradually add both the sharp and white Cheddar cheeses, stirring after each addition until the cheeses melt completely.

Step 8: Stir in the crumbled bacon, grated Parmesan cheese, and hot pepper sauce. Heat through and remove from heat.

Step 9: Let the chowder stand for 10 minutes before serving. Optionally, top with extra green onions and bacon. Serve with additional hot pepper sauce for added heat.