Beer cheese corn chowder with purti soyalite refined soyabean oil

Beer Cheese Corn Chowder :

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

Ingredients:

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

 

Prep Time: 15 mins

Cook Time: 20 mins

Additional Time: 20 mins

Total Time: 55 mins

Servings: 8

 

Directions :

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.