1 pound potatoes, peeled and cubed
5 ounces shredded Cheddar cheese
1 (16 ounce) can cream-style corn
1 (12 fluid ounce) can or bottle beer, room temperature
1/4 cup milk
2 (16 ounce) packages shredded Cheddar cheese, divided
In a large pot over medium heat, combine potatoes, cheese and beer. Stir together and cook until potatoes are tender.
Stir in milk and corn. Reduce heat to medium and simmer 10 minutes, stirring occasionally. Pass mixture through a sieve into a large bowl.