The Grizzly Paw Brewing Company's Beer Chowder Soup


Serves 8


  • 2 tbs butter
  • 1 leek, chopped
  • 1/2 head of celery, diced
  • 2 carrots, diced
  • 4 potatoes, diced
  • 2 L chicken stock
  • 1 L Rutting Elk Red beer
  • 1 L 35% cream
  • 2 cups shredded aged white cheddar
  • 2 cups shredded nacho cheese mix


  1. Heat saucepan at medium heat. There should be a nice sizzle when butter is added.
  2. After adding butter, immediately add leeks and celery. Continue to cook, stirring occasionally, until a small amount of brown caramelization starts to build on the leeks (about five minutes).
  3. Stir in potatoes and carrots. Season generously with sea salt and fresh cracked pepper. Continue to cook for another 2-3 minutes.
  4. Add beer and use a wooden spoon to clean bottom of pot.
  5. Add chicken stock, stir and continue to cook until carrots and potatoes are fork-tender.
  6. Remove saucepan from heat and stir in cream. Before the heat dissipates, quickly whisk in cheddar and nacho cheese mix. Let stand for a few minutes and the nacho cheese mix will thicken up your chowder.
  7. Enjoy and Happy Holidays!