Tecate Potato Chowder
Warm, creamy, and bursting with bold flavor, Tecate Potato Chowder is the ultimate comfort food with a Southwest-inspired twist. This hearty recipe combines tender chunks of russet potatoes with the smoky richness of crispy bacon and a velvety broth infused with Tecate beer for a subtle malty depth. A touch of smoked paprika and sharp shredded cheddar cheese elevate this chowder into a savory masterpiece, while an optional immersion blending technique creates the perfect balance between creaminess and texture. Finished with a sprinkle of crumbled bacon and fresh green onions, it’s a soul-soothing dish that's perfect for cozy dinners or game-day gatherings. Pair it with crusty bread or tortilla chips for a truly satisfying meal. Easy to make and full of flavor, this beer-infused potato chowder is sure to become a new favorite!
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Ingredients
- 4 large Russet potatoes
- 8 slices Bacon
- 3 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 4 cloves, minced Garlic
- 1 quarter cup All-purpose flour
- 4 cups Chicken broth
- 12 fluid ounces (1 can) Tecate beer
- 1 cup Heavy cream
- 1.5 cups, shredded Cheddar cheese
- 1 teaspoon Smoked paprika
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 3 stalks, thinly sliced Green onions
Directions
Step 1
Peel the potatoes and cut them into 1/2-inch cubes. Set aside in a bowl of cold water to prevent browning.
Step 2
In a large stockpot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and place on a paper towel-lined plate. Reserve 2 tablespoons of the bacon grease in the pot and discard the rest.
Step 3
Add the butter to the pot with the bacon grease and melt over medium heat. Stir in the diced onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
Step 4
Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for 1-2 minutes until the flour is lightly golden.
Step 5
Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a boil and then reduce the heat to low.
Step 6
Drain the potatoes and add them to the pot. Pour in the Tecate beer, stirring to combine. Simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
Step 7
Use an immersion blender to blend about half of the chowder directly in the pot for a creamier texture, leaving some potato chunks for heartiness. Alternatively, transfer half the chowder to a traditional blender, purée, and return it to the pot.
Step 8
Stir in the heavy cream, shredded cheddar cheese, smoked paprika, salt, and black pepper. Heat over low until the cheese has fully melted and the chowder is creamy and rich.
Step 9
Taste and adjust seasonings as needed. Crumble the cooked bacon and stir half of it into the chowder, reserving the rest for garnish.
Step 10
Ladle the chowder into bowls and top with the remaining crumbled bacon and sliced green onions. Serve hot with crusty bread or tortilla chips as a side.
Nutrition Facts
| Serving size | 7170.4 grams (7170.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5267 |
| Total Fat 188.80g | 242% |
| Saturated Fat 105.10g | 526% |
| Polyunsaturated Fat 3.90g | |
| Cholesterol 537mg | 179% |
| Sodium 7503mg | 326% |
| Total Carbohydrate 498.30g | 181% |
| Dietary Fiber 26.10g | 93% |
| Total Sugars 22.20g | |
| Protein 124.70g | 249% |
| Vitamin D 10IU | 51% |
| Calcium 1240mg | 95% |
| Iron 22mg | 119% |
| Potassium 9945mg | 212% |
Source of Calories