Wheat Beer Vegetable Cheese Chowder

The first fall soup of the season, made with craft beer!  A slight variation of the traditional Vegetable Cheese Soup. Yum!

 



2 russet potatoes, diced 
1 medium onion, diced
1 cup diced carrots
1 cup diced celery
1 (11 oz.) can of niblet corn
1/4 cup butter
2 (10 oz.) cans chicken broth
1 (12 oz.) bottle wheat beer
2 cubes of chicken bouillon
2 1/2 cups whole milk
1/2 cup flour
3 cups grated sharp cheddar cheese
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper

In a large saucepan, combine diced vegetables, butter, bouillon, broth and beer together.  Simmer for 30 minute or until vegetables are tender.

In a medium bowl gradually mix milk with flour; blend until smooth.  Gradually add milk mixture to vegetables, stirring constantly.  Add grated cheese, dry mustard and cayenne pepper.  Simmer and stir until cheese melts.

Serve with Oyster Crackers.