Roasted Vegetable Chowder with Beer and Cheese

RisaG posted 01-01-99

* Exported from MasterCook *

Roasted Vegetable Chowder with Beer and Cheese

Recipe By : Garlic, Garlic, Garlic by Linda & Fred Griffith
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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12 plump cloves garlic -- unpeeled
3 tbsp. olive oil
1 dried red chilie -- crumbled
1 cup leeks -- thinly sliced
2 large carrots -- scrubbed/sliced thin
2 cups broccoli florets
1 cup corn kernels
1 tsp. dried thyme -- or 2 tsp fresh
1/4 cup unbleached all-purpose flour
5 cups hot milk
1 cup dark beer
3 cups sharp Cheddar cheese -- shredded
Kosher salt and white pepper -- to taste
2 tsp. Worcestershire sauce
dill, chives or parsley for garnish -- fresh/chopped


One hour prior to cooking: prepare the garlic. Place cloves in a single layer on a cast-iron griddle or skillet over medium-high heat. Roast cloves, turning often, until brown spots appear on skins and flesh is somewhat soft when lightly pressed, about 10-15 minutes.

When garlic has cooled, carefully remove skins.

Mince flesh and set aside.

Heat oil and chile in a large nonreactive saucepan. Add leeks and carrots; cover tightly and braise over very low heat for 10 minutes, or until carrots begin to soften. Add minced garlic, broccoli, corn kernels, and thyme. Stir well, cover, and cook over very low heat for 5 minutes.

Sprinkle evenly with flour, stir, and cook for 2 minutes more, stirring constantly.

Slowly add hot milk, stirring gently until milk is hot and mixture has thickened.

Stir in beer. Cook over low heat until carrots and broccoli are tender, 10-15 minutes.

Add cheese and stir until it melts.

Season with salt, pepper and Worcestershire sauce.

Serve in heated bowls and sprinkle with fresh herbs.

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