top of page


Creamy Drunken Corn Chowder

Prep: 10 minutes        Cook: 40 minutes        Serves: 6


  • 6 strips of bacon, cooked and crumbled

  • 1/2 cup Small Batch Kitchen IPA Beer Spread

  • 1/2 medium onion, diced

  • 3 sticks of celery, diced

  • 2 medium carrots, peeled & diced

  • 1/4 cup of flower

  • 4 cups of beef broth or stock

  • 1 cup heavy cream

  • 4 cups of corn (frozen, fresh, or canned)

  • 2 large Russet potatoes, peeled & diced

  • Salt and pepper to taste

Image by Nathan Dumlao
  1. Cook bacon until crispy in a large pot over medium heat, leave 2 T of bacon grease in pot

  2. Add the onion, celery, and carrots to the pot and saute for about 5 minutes

  3. Mix in the flour and cook for another minute, stirring constantly 

  4. Add in the beef broth and stir until flour has dissolved and the brown bits from the bottom of the pan have been scraped up

  5. Add in the cream, corn, potatoes, and Small Batch Kitchen IPA Beer Spread

  6. Increase the heat to high and bring the soup to a boil

  7. Once the soup is boiling, reduce heat to a simmer so it is gently boiling. Cover the pot so the lid is slightly ajar

  8. Cook until the potatoes are tender (about 15-20 minutes)

  9. Stir occasionally as the soup will thicken as it cooks

  10. Season with salt and pepper as needed, and garnish with cheddar cheese on top!

bottom of page