Beer-Cheese Chowder

An assortment of veggies (potatoes, carrots, celery, onion, mushrooms, corn & broccoli) are cooked in beer and combined with chicken & cheese.

Ingredients:

• 1 qt full-flavored beer
• 2 qts water
• 6 chicken bouillon cubes
• 1 large onion, chopped
• 1 cup diced celery
• 3 cups diced (russet) potatoes
• 3 cups diced carrots
• 1 carton fresh mushrooms, sliced
• 1 15-oz can whole kernal corn, drained
• 1 cooked chicken (skin & bones removed), diced
• 2 cans cream of chicken soup
• 2 cans cream of mushroom soup
• 32-oz bag frozen broccoli florets
• 1 3-lb block Velveeta cheese, cubed

Directions:

In an 8-qt stockpot, combine beer, water, bouillon cubes, onions and celery. Bring to a boil and cook for 15 minutes. Add potatoes, carrots, mushrooms and corn; cook for 15 minutes. Add chicken, soups and broccoli; cook 10 minutes. Turn off heat and add cheese in cubes. Allow chowder to sit, but stir it every few minutes, until cheese is melted and chowder is mixed together well.

Number of Servings: 10

Notes from the Cook: This is a recipe for a large family, or it can be frozen in portions, as it freezes well. Serve with Ritz or Townhouse crackers for a wonderful and filling meal. You may substitute shrimp, crab or lobster for chicken.