For a thicker chowder, you can blend about 1 cup of the soup with an immersion blender before adding the cheese. Feel free to experiment with different types of beer to find your favorite flavor profile. A pale ale or IPA can add a hoppy note. If you don't have frozen hash browns, you can use peeled and diced potatoes. Just make sure to cook them until tender before adding the cheese. This chowder is even better the next day! Store leftovers in the refrigerator and reheat gently on the stovetop or in the microwave.
Beer Cheese Corn Chowder
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS12
Dive into a bowl of pure comfort with this rich and creamy chowder, where the robust flavors of beer and cheese meld seamlessly with sweet corn and hearty potatoes. A perfect indulgence for chilly evenings!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol141 mg
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Fiber2 g
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Protein22 g
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Saturated Fat26 g
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Sodium688 mg
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Fat44 g
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Unsaturated Fat0 g
Follow The Directions
01
StepAllow the shredded sharp and white Cheddar cheeses to sit at room temperature for about 30 minutes to ensure they melt smoothly. (30 minutes)
02
StepIn a 4-quart Dutch oven or large pot, melt the butter over medium heat. Add the chopped yellow onion, red bell pepper, green onions, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant. (8-10 minutes)
03
StepStir in the flour and dry mustard until well combined, creating a thick paste. Cook for 1 minute, stirring constantly. (1 minute)
04
StepPour in the chicken broth all at once, stirring vigorously to avoid any lumps. Cook and stir until the mixture begins to bubble and thicken. (3-5 minutes)
05
StepAdd the lager and heavy cream, stirring to combine. Introduce the frozen corn kernels and diced hash brown potatoes. Bring the chowder to a gentle boil, then reduce the heat to low and simmer, uncovered, for 5 minutes, stirring occasionally to prevent sticking. (5 minutes)
06
StepGradually add the shredded sharp and white Cheddar cheeses, a handful at a time, stirring after each addition until the cheese is completely melted and the chowder is smooth and creamy.
07
StepStir in the crumbled bacon, grated Parmesan cheese, and hot pepper sauce. Heat through gently, ensuring not to scorch the bottom of the pot. Remove from heat and let stand for 10 minutes to allow the flavors to meld together. (10 minutes)
08
StepLadle the Beer Cheese Corn Chowder into bowls and garnish with additional green onion and crumbled bacon, if desired. Serve hot with extra hot pepper sauce on the side for those who like a bit more heat.
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Krista Stoltenberg
Jun 29, 2025I made this for a tailgate party, and it was a huge hit! Everyone raved about how delicious it was.
Francisco Schoen
Jun 6, 2025This chowder is so rich and comforting! The beer adds a unique depth of flavor that I absolutely love.
Sage Pacocha
Jun 2, 2025The recipe was easy to follow, and the results were amazing. I will definitely be making this again!