Brats and Beer Cheddar Chowder

Ingredients

• x
• x

Preparation

1. Brats and Beer Cheddar Chowder
2. Yield: 4 to 6 servings
3. Ingredients:
4. 2 tablespoons unsalted butter
5. 1 medium onion, finely chopped
6. 1 medium carrot, coarsely shredded
7. 3 large shallots, chopped
8. 1/4 cup all-purpose flour
9. 1 teaspoon caraway seeds, crushed
10. 1/4 teaspoon ground black pepper
11. 2 cups vegetable broth
12. 1 (12-oz) bottle ale, such as Bass
13. 3/4 pound yukon gold potatoes, unpeeled and diced into 1/2 inch pieces
14. 1 pound smoked sausage, such as kielbasa or bratwurst, diced
15. 1 cup whole milk
16. 10 ounces sharp cheddar cheese, shredded
17. Directions:
18. Melt butter in Dutch oven over medium heat; add onion, carrots, and shallots; cook, stirring frequently, until
19. onion is softened and edges are beginning to brown, 8 to 10 minutes.
20. Stir in flour, caraway seeds and pepper and cook, stirring constantly,
21. for 1 to 2 minutes. Gradually add vegetable broth and ale, whisking
22. constantly, and bring to a boil. Add potatoes and sausage. Return to
23. simmer; reduce heat to medium-low and cook until potatoes have softened, 15 to 18 minutes.
24. Reduce heat to low and add milk and cheese. Cook, stirring frequently,
25. until cheese melts and soup is heated through (do not boil). Season to
26. taste with salt and pepper.
27. Source: adapted from Midwest Living
28. ____________ _________ _________ __


29. This delicious recipe brought to you by Sweet Pea's Kitchen
30. http://sweetpeaskit chen.com/ 2012/11/brats- and-beer- cheddar-chowder/