Chicken, Corn, and Beer-Cheddar Chowder
Time on High: 6 hours Time on Low: 8 hours A rich corn chowder crossed with beer-cheese soup.
1 Pound bacon
2 Tablespoons butter
1/4 Cup flour
8 Ounces chicken broth
1 Can condensed cream of celery soup
8 Ounces shredded sharp cheddar
1 Can of beer
1 Medium onion, chopped
4 to 5 Small/medium potatoes, peeled and cubed
1 Carrot, peeled and finely chopped
2 Cans whole kernel corn, undrained
4 Skinless, boneless chicken breasts, halved
Half a block of cream cheese, cubed
1 1/2 Cups Half & Half
Place raw chicken breast halves in the bottom of the Crock-Pot® slow cooker.
Add potatoes, onion, carrot, and corn.
On stove top cook bacon until well-done and no longer pink.
Crumble bacon and add to the Crock-Pot® slow cooker.
On stove top, in a medium saucepan over medium-low heat melt butter.
Add flour until butter is absorbed.
Add chicken broth and cream of celery soup; stir until sauce thickens.
Add shredded cheddar by the 1/4 cup stirring until cheese is melted and sauce is smooth.
Slowly add 1/2 can of beer. Stir until smooth.
Pour cheese sauce over ingredients in the Crock-Pot® slow cooker.
Slowly add remainder of can of beer to the Crock-Pot® slow cooker. Do not stir.
Cover; Cook on High for 6 hours or on Low for 8 hours.
Stir soup after cooking for 3 hours.
With 30 minutes of cook time remaining, scoop out chicken breasts and shred with two forks, return to the Crock-Pot® slow cooker.
Cut half of a block of cream cheese into cubes and add to the Crock-Pot® slow cooker. Slowly stir until melted.
Add Half & Half, stir.
Cook remainder of time.