Eureka! Potato Corn Chowder

This is a crockpot recipe!!!

I love, love, love, corn chowder and was dying to make potato soup, so why not combine the two and add beer?!?!

This recipe is for a potato corn chowder with a beer infused cheese sauce. I used Eureka! American Blonde Ale by Tree House Brewing. 

This beer is brewed with mosaic hops so it has a very juicy, fruity body that compliments the sweetness from the cheese. The sauce blends perfectly into the creaminess of the chowder to create an awesome, sweet, flavorful soup.

Ingredients:

10 Red Potatoes Diced

1 Package Frozen Corn

5 Tablespoons Flour

4 Ounces Cream Cheese (Best at room temperature)

6 Cups Chicken Stock

Basil To Taste

1 Yellow Onion

Oregano To Taste

Salt To Taste

Pepper To Taste

1/2 Cup Milk

4 Tablespoons Minced Garlic

1/4-1/2 Cup Eureka! With Mosaic

2 Tablespoons Salted Butter

Instructions:

Peel and dice potatoes. Place potatoes in crockpot.

Peel and dice onion. Pour corn into crockpot. 

Put diced onion, corn, salt, pepper, garlic, basil and oregano into crockpot.

Add flour and toss.

Turn crockpot on to high heat.

Stir well.

Cook for 4 hours on high heat. Stir occasionally.

Cook for 3 additional hours on low heat. Stir occasionally.

(At this point when I was stirring the potatoes were nice and soft so I started mashing a few each time I stirred to create an even thicker creamier potato texture.)

In a medium skillet add butter, beer, milk, and cream cheese. Allow cream cheese to fully melt.

Bring to a boil.

Add cheese mixture to stew.

Stir well to fully combine.

Cook for at least 30 more minutes.

Naturally we paired this with grilled cheese, fresh tomato, and a glass of Eureka with Mosaic!

Thank you so much for reading!

If you're interested in more food porn/beer porn check out my Instagram @Craft_Brew_Gal!

Please feel free to drop me a comment, always open for suggestions and constructive words. :)

Follow me on:

Twitter @CraftBr3wGal

Untappd: CtephanieCimone

Victorious Nautical Chili

I love a chili that is sweet as well as spicy. I think it's really hard to get the right balance without one overpowering the other.

I have been working on my chili for awhile now. It's been a lot of trial and error, and adjusting but I think I finally got the right balance!!!

Naturally, this chili was slow cooked with craft beer.

I used Ballast Point's Victory at Sea but you can feel free to substitute any darker beer.

I recommend a stout though. I chose this beer in particular because I felt the darker chocolate notes and vanilla would go well with the sweet and spicy notes in the chili.

**You will need a crock pot for this recipe!**

Ingredients:

2 Jars Tomato Sauce (I used 29 oz. cans)

3 Tablespoons Molasses 

1/4 Cup Sugar

2 Tablespoons Honey

1/2 Cup Chopped Scallions

1 1/2 Diced Onions

1/2 Cup Water 

1/2 Cup Victory at Sea 

2 Jalepenos Diced 

4 Tomatos Diced

4 Cans Black Beans 

4 Cans Red Kidney Beans

1 Can Pinto Beans 

Oregano To Taste

Salt To Taste

Pepper To Taste 

2 Cups Corn

1 1/4 Lb. Ground Beef 

1 1/4 Lb. Sausage (I use sweet opposed to spicy)

Basil To Taste

1 Cup Green Pepper

2 Tablespoons of your favorite hot sauce. 

Instructions:

Combine all ingredients in a crockpot. 

Cook on high for 4 hours.

Turn off crockpot and let cool. Leave chili in crockpot and place in fridge over night.

Return to crockpot 

Cook for another 2-4 hours on low.

Enjoy!!!!!

Thanks for reading, hope it's tasty as $hit! 

Feel free to comment, let me know how things turned out or if you tried something different.

Like I said, experimenting could be very, very fun with this recipe!! 

I'm dying to try this with a milk stout.

Feel free to check out my Instagram for more recipes and food/beer porn :p

@Craft_Brew_Gal

Email:CraftBrewGal@Gmail.com  <--- I love talking about beer, shoot me an email.

Twitter:@CraftBr3wGal

Stout Trooper Candied Bacon

I don’t know what took me so long so I do apologize… 

In honor of National Bacon Day, here is my candied bacon recipe made with 
New England Brewing Company’s Imperial Stout Trooper

**You can substitute any stout in this recipe**

Ingredients:

1 Pound Thick Cut Bacon

½ Cup Brown Sugar

3 Tablespoons Honey 

¼ Cup Imperial Stout Trooper 

**The more beer you add the thinner the glaze will be. Keep this is mind as you adjust your recipe because you will have to coat with glaze multiple times.**

Instructions:

• Preheat oven to 400 degrees.

• Combine all ingredients in medium bowl.

• Line thin baking sheet with aluminum foil.

• Place wire cooling rack on top of baking sheet.

• Place bacon on top of rack-you can overlap a little if you need to.

• Place bacon in over and cook for 10 minutes.

• Glaze bacon and cook for 10 more minutes.

• Flip bacon and glaze, cook for 10 more minutes.

• Repeat flip/glaze process until bacon is crispy and darkened.

• Let stand for an hour-glaze will harden.

ENJOY!!!  National Bacon Day is September 5th! I hope everyone’s bacon is amazing <3

Thank you again for reading everyone. It means a lot that you would take the time to read and consider my recipes.

For more food porn, pairings and beer porn follow me on Instagram @ Craft_Brew_Gal