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Craft Beer and Corn Chowder

Made With:


• Garnish chowder with other fun toppings, such as cooked and crumbled bacon, grated Cheddar cheese and/or garlicky croutons.

• Turn chowder into a meal with the addition of grilled shrimp and some crusty bread for dipping.

Total Time

75 min.

Serving & Size

Soup in the summer is always acceptable when sweet corn and refreshing craft beer come together to create a velvety rich chowder, perfect to start any al fresco meal.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Array 1/3 cup 75  mL
Array 1 1/4 cups 300  mL
Array 3/4 cup 175  mL
Array 3/4 cup 175  mL
Array 3 tbsp 45  mL
Array 4 tsp 20  mL
Array 1 tbsp 15  mL
Array 2 tsp 10  mL
Array 3/4 tsp mL
1. Melt butter in Dutch oven set over medium heat; sauté red pepper, onions and celery for 8 to 10 minutes or until tender. Add flour, garlic, paprika, salt and pepper; cook, stirring, for 2 minutes.
Weight Measure
Array 9 cups L
Array 2 1/4 cups 550  mL
Array 3
Array 9 cups L
2. Whisk in chicken stock and beer. Bring to boil; reduce heat to medium-low. Stir in bay leaves and corn. Simmer, partially covered, for 30 minutes, stirring occasionally.
Weight Measure
Array 2 tbsp 30  mL
3. Transfer half of the chowder (about 6 cups/1.5 L) to blender, being careful not to include bay leaves; purée until smooth. Return to saucepan and stir until combined; simmer for 8 to 10 minutes or until warmed through.

4. Remove bay leaves; serve chowder garnished with chives.


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