Creamy Cheddar Ale Bacon Chowder Tips, FAQ & printable recipe

Tips for success

For a more intense bacon flavor, you can briefly sauté the bacon in a skillet until crisp before adding it to the slow cooker, though this is optional. If you choose to do this, drain the excess fat before adding it to the pot. This extra step adds a different texture to the bacon, making it slightly crunchier even after the long cooking time in the slow cooker.

If you find the chowder is not thick enough after the cooking time, you can stir in a small amount of cornstarch slurry—one tablespoon of cornstarch mixed with two tablespoons of cold water—and let it cook on high for an additional 15 minutes.

This is a quick and effective way to adjust the consistency if you prefer a heartier, more substantial soup texture for serving.

Variations

• Spicy Cheddar Ale Chowder: Add a teaspoon of red pepper flakes or a dash of hot sauce during the first phase to introduce a subtle heat that cuts through the creaminess of the dish.
• Vegetable-Loaded Chowder: Add a cup of diced carrots or celery along with the potatoes to introduce more texture and color to the chowder, keeping the cooking time the same.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over low heat, stirring occasionally until heated through, or microwave in 1-minute intervals until hot.

Store any leftovers in an airtight container in the refrigerator. Ensure the chowder has cooled to room temperature, but do not leave it out for more than two hours.

Proper cooling helps maintain food safety and ensures the quality remains high for the next meal. When stored correctly, the flavors often continue to develop, making the leftovers taste even better the following day.

This chowder is an excellent candidate for making ahead. You can prepare the mixture and store it in the refrigerator for up to 24 hours before cooking. When ready, simply move the pot to the slow cooker base and cook as directed. This is a great way to save time on busy days, as the slow cooker does all the work while you focus on other tasks.

Serving ideas

Serve this chowder in deep, warmed bowls to keep it at the ideal temperature for as long as possible. The contrast between the hot, creamy soup and the cool, sharp cheddar cheese topping is what makes each bite special.

For a complete meal, consider serving it alongside a slice of crusty bread or a simple side salad to provide a fresh, crunchy contrast to the richness of the chowder.

Because this soup is quite filling, it makes a substantial main course on its own. If you are hosting a larger group, you can serve it in smaller portions as a starter.

The visual appeal of the melted cheese on top is part of the experience, so be sure to add the cheese just before serving so it stays fresh and visually appealing for your guests to enjoy immediately.

Frequently asked questions

Recipe card

Creamy Cheddar Ale Bacon Chowder

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 8 oz bacon, chopped
• 2 lbs frozen diced potatoes
• 1 packet seasoning packet
• 1 cup amber ale
• 1 cup shredded cheddar cheese, for serving

Instructions

1. Place the chopped bacon into the bottom of the slow cooker. Add the frozen diced potatoes on top, sprinkle the seasoning packet over the mixture, and pour in the amber ale.
2. Cover the slow cooker and cook on high for 4 hours or low for 6 to 8 hours until the potatoes are tender and the flavors are well combined.
3. Ladle the hot chowder into bowls and top each serving with a generous handful of shredded cheddar cheese. Serve immediately while hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

18.5 g

Carbohydrates

35 g

Fat

22 g

Fiber

3 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.