Brats and Beer Cheddar Chowder

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Use your favorite beer to flavor the creamy cheese base for this main-dish sausage soup.

Brats and Beer Cheddar Chowder
Photo: Mark Thomas
Total Time:
45 mins
Servings:
4
Yield:
7 cups

Ingredients

  • 2 tablespoons butter or margarine

  • 1 medium onion, finely chopped (1/2 cup)

  • 1 medium carrot, coarsely shredded (1/2 cup)

  • 3 large shallots, chopped

  • 1 14 ounce can vegetable broth or 1-3/4 cups vegetable stock

  • cup all-purpose flour

  • 1 cup whole milk, half-and-half or light cream

  • 1 teaspoon caraway seeds, crushed

  • ¼ teaspoon ground black pepper

  • 10 ounces Wisconsin Aged Cheddar cheese or sharp cheddar cheese, shredded

  • 4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 ounces total), halved lengthwise and sliced

  • 1 12 ounce can beer or 12-ounce bottle ale

Directions

  1. In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.

  2. In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. Stir in the bratwurst and beer. Cook, stirring frequently, until heated through. If you like, serve with rye bread. Makes 4 to 6 main-dish servings (7 cups).

Nutrition Facts (per serving)

737 Calories
54g Fat
25g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 737
% Daily Value *
Total Fat 54g 69%
Saturated Fat 25g 125%
Cholesterol 162mg 54%
Sodium 1633mg 71%
Total Carbohydrate 25g 9%
Protein 32g
Vitamin C 4mg 21%
Calcium 616mg 47%
Iron 3mg 14%
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