If you're looking for a hearty and flavorful soup that's perfect for a cold winter day, look no further than cheddar ale chowder. This classic soup is made with a creamy broth, tender potatoes, vegetables, and plenty of sharp cheddar cheese. The ale adds a subtle bitterness that balances out the richness of the cheese, and the result is a soup that is both comforting and satisfying. Whether you're serving it as a main course or a side dish, cheddar ale chowder is sure to be a hit with your family and friends.
Here are our top 6 tried and tested recipes!
ALE AND CHEDDAR BISCUITS
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, salt and baking soda in a large bowl. Add the butter and use your hands to work it into the flour mixture until it resembles small pebbles. Add the Cheddar and toss lightly.
- Add the buttermilk and ale and stir in with a wooden spoon just to combine. Using a 1/4 cup measure, scoop the dough onto the baking sheet, leaving about 1 1/2 inches between biscuits. Bake until golden brown, 20 to 25 minutes. Serve warm.
CHEDDAR CORN CHOWDER
Provided by Ina Garten
Categories main-dish
Time 1h1m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
CHEDDAR SEAFOOD CHOWDER
Shrimp and scallops make this thick, cheesy and chunky chowder extra special. It's packed with veggies, and the crispy bacon makes a yummy garnish. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., In the drippings, saute the celery, orange pepper and onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened., Add the potatoes, seafood seasoning and salt; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Add shrimp and scallops; cook and stir for 3-4 minutes or until shrimp turn pink and scallops are opaque. Stir in cheese until melted. Garnish each serving with bacon.
Nutrition Facts : Calories 309 calories, Fat 14g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 981mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 26g protein.
CHEDDAR ALE CHOWDER
this is a really manly version of the regular beer cheese soup. A hearty warming winter treat. I like to use GUINESS, but any dark beer could be used. Also if you like your soup smooth; puree the soup before adding the beer and cheese.
Provided by ChefDebs
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter, and saute onion, celery and carrots until soft ( 15 mins ).
- Stir in flour and cook for 5 minutes.
- Add milk and stock, stirring constantly and cook until thickened ( 10 mins).
- At this point you can puree mixture if you want a smooth soup.
- Add beer, worcestershire sauce and mustard, simmer for 5 minutes.
- Slowly add the cheddar cheese, but do not let the soup boil .
- Season with salt and ladle into bowls.
- Garnish with cilantro or parsley if desired.
Nutrition Facts : Calories 1305.3, Fat 64.2, SaturatedFat 40, Cholesterol 197.5, Sodium 1205.2, Carbohydrate 65.6, Fiber 2, Sugar 9, Protein 48.3
CORN AND CHEDDAR CHOWDER
A yummy creamy chowder. Always a winner in our house!
Provided by Katymac1
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
- Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 27.8 g, Cholesterol 59.7 mg, Fat 19.9 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 12.4 g, Sodium 307.1 mg, Sugar 5.8 g
CHEDDAR POTATO CHOWDER
I only made this soup occasionally because the original recipe was quite high in fat. I doctored it up a bit, using healthier ingredients, and now we eat this rich flavorful chowder more often.-Ellie Rausch of Goodsoil, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 847mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein.
Tips:
- Use high-quality ingredients. Fresh seafood, vegetables, and herbs will make a big difference in the flavor of your chowder.
- Don't overcrowd the pot. If you add too much seafood or vegetables, the chowder will be watery and bland.
- Cook the seafood gently. Overcooked seafood is tough and chewy.
- Use a good quality beer. The beer will add flavor and depth to the chowder.
- Don't skimp on the cream. Cream adds richness and creaminess to the chowder.
- Season the chowder to taste. Add salt, pepper, and other spices to taste.
- Serve the chowder hot. Chowder is best served hot, with a side of crusty bread or crackers.
Conclusion:
Cheddar ale chowder is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a comforting and flavorful soup, give cheddar ale chowder a try. You won't be disappointed.
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