Take-out Tuesday, Slow Cooker Vegetable Beer Cheese Chowder

You can enjoy this version of beer cheese soup without guilt because it is loaded with vegetables and is made with broth instead of cream

vegetable chowder thepaintedapron.com

You can also add as much or as little cheese as you like

vegetable beer cheese chowder thepaintedapron.com

The potatoes break down during cooking making the soup creamy without any cream  😋

beer cheese veggie chowder thepaintedapron.com

The hardest part is chopping a few vegetables

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You can use whatever combo you have on hand, and I actually sort of cleaned out my fridge with spinach that was looking a little tired, leafy celery stalks, leftover deli sandwich ham

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Saute the onion and then toss in the peppers, celery and ham

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When the vegetables have all softened add the spinach and cover it so it wilt down

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Put the broth and potatoes in the slow cooker

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Add the vegetable mixture

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Season well with salt and pepper

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Add beer, garlic powder and stir

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Cover and cook on low 7-8 hours or on high for 3-4 hours

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30 minutes before serving add cheeses, replace cover and let cheese melt into the soup

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Stir again and serve

slow cook beer cheese chowder thepaintedapron.com

Slow Cooker Vegetable Beer Cheese Chowder

  • Servings: 4-6
  • Difficulty: easy
  • Print

1 bag, 20 oz Simply Potatoes Shredded Hash Brown potatoes [in the refrigerated deli section]

1 large sweet onion, chopped

1 red pepper, chopped

1 cup chopped celery

3 cups fresh spinach

3 cups chicken broth

1 cup beer

1 cup chopped ham, optional

1 T butter

1 T olive oil

salt and pepper

1 tsp garlic powder

3 oz  flavorful cheese like Manchego, or Gruyere

3 oz shredded Parmesan

Saute onion in butter and olive oil until soft.  Add ham, celery and pepper.  When vegetables have softened add spinach and cover for several minutes until spinach wilts down.

Put the broth in a sprayed or lined slow cooker.  Add potatoes. Add cooked vegetables, ham and beer.  Season well with salt, pepper and garlic powder. Cover and cook on low 7-8 hours or high 3-4 hours.  30 minutes before serving add cheese and additional beer if soup seems too thick.  Taste and adjust seasoning if necessary. Cover and cook for 15-30 minutes to melt cheese and stir well before serving.  Makes 4-6 servings

beer cheese veggie chowder thepaintedapron.com

Enjoy!

for another printable version of Slow Cooker Vegetable Beer Cheese Chowder click here

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Comments
15 Responses to “Take-out Tuesday, Slow Cooker Vegetable Beer Cheese Chowder”
  1. This is what the doctor ordered!!!

    Like

  2. Yes please! This looks so yummy! Pinned!

    Found you on Tickle My Tastebuds Tuesday!

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  3. I am definitely adding this to the soups file — looks so good. Now if temps would stay lower, I will make it!

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  4. Marigene says:

    I have been looking for something easy, that I don’t have to spend lots of time preparing for the days Howard has chemo…this is perfect!

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  5. Lynn says:

    Hmmm… only one cup of beer… That leaves some for the cook:@)

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  6. Mary says:

    Sounds like comfort food in a bowl Jenna! I’m always happy to find a slow cooker recipe 🙂

    Like

  7. Actually have this in fridge, tonight’s dinner.
    Thanks for the link up at A Stroll Thru Life.
    Blessings
    TLC

    Like

  8. Marty@A Stroll Thru Life says:

    Oh I am definitely going to make this one. Sounds fabulous. Thanks for linking up.

    Like

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