Country Corn-Cheddar Chowder Recipe with Beer

Country Corn-Cheddar Chowder Recipe with Beer

The word chowder may possibly find its etymological roots in the Romance languages, from the French chaudière and the Latin word caldaria.  Both words refer to the vessel in which the soup is prepared - that is, a pot or cauldron.  Some scholars believe it comes from the Old English form of jowter, meaning one who sells fish. 

Traditionally, chowder is a soup made with a cream or milk base, and thickened with flour, pork fatback, biscuits, saltines, or maize kernels.  In the Maritime Provinces of Canada, the New England States of the USA, and Ireland in the UK, chowder usually refers to a thickened cream soup with the addition of clams or other fish.

As a thick and rich soup, this Country Corn-Cheddar Chowder makes an assertive pairing with chicken or becomes a hearty side dish with salads or sandwiches on whole grain breads.  It also stands well on its own.

Recommended Brew: Yuengling Traditional Lager, D. G. Yuengling & Son, Inc., Pottsville, Pennsylvania USA

Style: Lager – Its body is deep, golden amber in color with a creamy, off-white head that settles to a thin veil on the surface. Both in the aroma and taste, sweet malt blends with fruitiness,  while the floral character of cluster hops float in the background.  The finish is crisp and clean, with some residual sweetness remaining on the palate.

3 tablespoons butter
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped
2 teaspoons dry mustard
1 cup chicken broth
8 ounces Yuengling Traditional Lager
3 medium potatoes, diced
1 teaspoon thyme
1 bay leaf
4 cups corn (maize)
2-1/2 cups milk
2-1/2 cups shredded cheddar cheese

In large Dutch oven over medium/high heat, sauté onion, celery and carrots until softened. Reduce heat to medium. Add dry mustard, chicken broth, Yuengling Traditional Lager, potatoes, thyme and bay leaf. Simmer until potatoes are almost tender.

Add corn and milk. Simmer until corn is tender.

Reduce heat to low. Blend in cheddar cheese and heat through. Adjust seasoning and serve.

*Health Benefit: Rich in fiber, complex carbohydrates, calcium, vitamin D, potassium, vitamin C, iron and copper.

Photos are: Yuengling Traditional Lager; Maize (corn) courtesy of Andrew Butko.


You Should Also Read:
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Chef Mick Hug's Oatmeal Stout and Cheddar Soup Recipe
King Tut's Chicken Recipe

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