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.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

Add the diced potatoes and minced garlic to the pot. Cook for another 2 minutes, stirring to prevent the garlic from burning.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Mix in the Dijon mustard, smoked paprika, salt, and black pepper. Adjust seasoning to taste.

Step 9

Cook for an additional 5 minutes, stirring occasionally, to ensure the flavors meld together.

Step 10

Ladle the Cheddar Ale Chowder into bowls and garnish with fresh chopped parsley, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(3492.0g)

Amount per serving	% Daily Value*
Calories	3621.1

Total Fat 246.5g	0%
Saturated Fat 150.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 751.6mg	0%
Sodium 8883.8mg	0%
Total Carbohydrate 201.4g	0%
Dietary Fiber 19.1g	0%
Total Sugars 46.0g
Protein 127.1g	0%

Vitamin D 286.7IU	0%
Calcium 3340.4mg	0%
Iron 10.9mg	0%
Potassium 4887.7mg	0%

*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.

Source of Calories

Fat: 62.8%

Protein: 14.4%

Carbs: 22.8%