Beer Cheese Corn Chowder :
This beer cheese and corn chowder is easy to prepare, and provides comforting flavor that’s great for cold nights.
Prep Time: 15 mins
Cook Time: 20 mins
Additional Time: 20 mins
Total Time: 55 mins
Step – 1
Allow sharp and white Cheddar cheeses to stand at room temperature for 30 minutes
Step – 2
Meanwhile, In purti soyalite 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.
Step – 5
Stir in bacon, Parmesan, and hot pepper sauce. Heat through. Remove from heat and let stand 10 minutes before serving.
Step – 6
If you like, top with additional green onion and bacon. Serve with additional hot pepper sauce.
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