Potato/Beer Chowder

Brewpub Basic



It's odd how the lunch culture varies from workplace to workplace. I worked at one company where everyone would go out and get fast food then (usually) bring it back and eat it at their desks. At the next place I worked I got involved with a crew that went out to lunch every day. Sometimes there'd be six or seven of us, sometimes just two or three, but it was always the same basic group.

In Oregon everyone brought their lunch to work, although we'd go out to eat at one of the three greasy spoons in the area about once a month (we called these "editorial bonding lunches"). While in New Hampshire everyone ate at the company cafeteria

We'd go out to eat at one of the three greasy spoons in the area about once a month (we called these "editorial bonding lunches").

In California we'd grill burgers outside every now and then, but for the most part everyone ate alone at their desks. However, there was a brewpub not far from the office and every three or four months we'd go there for lunch. The beer was good and the food, typical pub fare, wasn't bad on the whole. However they served a potato/beer chowder that was outstanding. So I'd usually order a cup of chowder and half a sandwich

Of course I had to try to duplicate the recipe and I managed to come very close, the trick turned out to be the combination of milk, beer, and chicken broth. The chicken broth took me awhile to figure out.

Potato/Beer Chowder
Serves 4.

1 1/2 lb Yukon Gold potatoes — peeled and cut into 1/2-inch cubes
4 strips bacon
1/4 c all-purpose flour
1 lg onion — peeled and diced
1 c beer
1 c milk
2 c chicken broth
6 oz sharp cheddar cheese — shredded
1 tbsp Worcestershire sauce
1 tsp ground mustard
1/2 tsp salt
pinch of cayenne pepper

Cook the bacon to desired doneness in a large soup pot over low heat. Drain bacon (reserving rendered bacon fat in the soup pot) and crumble.

Heat milk and beer in the microwave on high.

Add onion to bacon grease and cooking until lightly browned — about 5 minutes. Add flour to pot and stir, cooking, about 4 minutes longer. Stir in the milk and beer, being careful to avoid clumping and continue cooking until thickened.

Stir in the chicken broth. Add the potatoes and simmer until tender. Stir in the cheese a handful at a time, stirring between each addition until soup is homogenous. Stir in remaining ingredients.

Serve garnished with bacon and chopped green onions.

Try this chowder with...
Schwarma
Garlic Bread
Tomatoes Parmigiano