Cheddar Ale Chowder
Rich, creamy, and undeniably comforting, this Cheddar Ale Chowder is a decadent twist on classic comfort food. Featuring sharp cheddar cheese, a splash of mild ale, and a medley of fresh vegetables like carrots, celery, and potatoes, this hearty soup is the perfect marriage of robust flavor and velvety texture. Infused with garlic, Dijon mustard, and a hint of smoked paprika, it offers a bold yet balanced taste that will delight your palate. This one-pot wonder comes together in under an hour, making it an ideal go-to for cozy weeknight dinners or entertaining guests. Finish it with a sprinkle of fresh parsley, and serve it warm with crusty bread or a side salad for a meal that feels like a gastro-pub treat in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 medium russet potatoes, peeled and diced
- 3 garlic cloves, minced
- 0.25 cup all-purpose flour
- 1.5 cups ale or beer (choose a mild-flavored option)
- 4 cups chicken or vegetable stock
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add the diced potatoes and minced garlic to the pot. Cook for another 2 minutes, stirring to prevent the garlic from burning.
Sprinkle the flour evenly over the vegetable mixture, stirring constantly to coat the vegetables. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the ale, stirring continuously to deglaze the pot and combine with the flour. Simmer for 2-3 minutes to allow the alcohol to cook off.
Add the chicken or vegetable stock to the pot, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low and cover. Simmer for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, carefully blend the chowder until it reaches your desired consistency. For a chunkier texture, only blend a portion of the soup.
Stir in the milk and heavy cream, ensuring the soup remains over low heat (do not boil). Gradually add the shredded cheddar cheese, one handful at a time, stirring until fully melted and smooth.
Mix in the Dijon mustard, smoked paprika, salt, and black pepper. Adjust seasoning to taste.
Cook for an additional 5 minutes, stirring occasionally, to ensure the flavors meld together.
Ladle the Cheddar Ale Chowder into bowls and garnish with fresh chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.5 g | 316% | |
| Saturated Fat | 150.9 g | 754% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 8884 mg | 386% | |
| Total Carbohydrate | 201.4 g | 73% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 46.0 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 3340 mg | 257% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4888 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
