Well, this is it, folks! The last recipe of Season 3! Thanks for another fun season, I so enjoy chatting with you all about crock pots and recipes :) This week's recipe is from the GRAND PRIZE WINNER of the Crock of the Week contest! Congratulations to Bernadine Mezera from Boscobel! You all need to make her recipe, it's delicious! Crock Pot Beer Cheese Soup! When this recipe was randomly chosen as the winner, I admit that I was a bit afraid because I wasn't confident that a great beer cheese soup could be made by me, but I was so wrong! This is restaurant quality beer cheese soup! Now, neither my husband or I are beer drinkers, but he does like the occasional Blue Moon, which is a wheat beer. So I went with that, since I knew there would be extra to drink up. It worked well, but you can use any beer of your choice, but I suggest not getting a cheap one or using a light beer. Also, get a block of cheddar and shred it up instead of buying the already shredded stuff, which is more dry and has a chemical on it to keep it from sticking together. Go for the block cheese here.
CROCK POT BEER CHEESE SOUP
(FROM BERNADINE MEZERA)
32 OUNCES CHICKEN BROTH
16 OUNCES BEER
1/2 CUP CORNSTARCH
1/4 cup BUTTER, MELTED
1 CUP CARROT, DICED VERY THIN
1 CUP WHITE ONION DICED VERY FINE
4 OUNCES CREAM CHEESE
8 OUNCES SHARP CHEDDAR CHEESE, GRATED
SEA SALT, ABOUT 1 TEASPOON
BLACK PEPPER TO TASTE
ADD CHICKEN BROTH AND BEER TO SLOW COOKER, AND WHISK IN CORNSTARCH AND BUTTER UNTIL SMOOTH.
ADD CARROTS AND ONIONS TO SLOW COOKER.
COOK ON LOW FOR 8 HOURS.
ADD CREAM CHEESE AND SHREDDED CHEDDAR, AND SEASON WITH SALT, ABOUT A TEASPOON IS WHAT I USED, ADD GRADUALLY TO YOUR TASTE. ADD PEPPER TO TASTE.
LADLE INTO BOWLS, AND SERVE IMMEDIATELY.