Vegetable Cheese Chowder with Beer
  • 10 ounce bag or box frozen classic mixed vegetables
  • 4 Tablespoons butter
  • ¼ cup All-Purpose flour
  • 1 teaspoon table salt
  • 1 teaspoon dry mustard
  • 2 cups milk
  • 1 teaspoon Worcestershire sauce
  • 2 cups shredded sharp cheddar cheese (about one 8-ounce block-style package, not pre-shredded. I like Cracker Barrel)
  • 1 cup beer (but not a dark ale)
  • 1 cup (or more) packaged herb croutons
  1. Prepare the package of frozen vegetables according to package directions. Drain and set aside.
  2. In a large saucepan, melt the butter. Stir in flour, salt, and mustard. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
  3. Stir in the milk and Worcestershire sauce. Heat the mixture, stirring constantly until it boils and thickens. Reduce heat to medium and stir in the cheese.
  4. Continue to cook and stir until cheese melts. Stir in vegetables and beer and bring soup back to a simmer and is very hot. Taste for seasoning. Ladle into soup bowls and pass the croutons, Serves 6.
Recipe by The Culinary Cellar at