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Brats and Beer Cheddar Chowder

Brats and Beer Cheddar Chowder

  • Yield: 1 serving


  • x
  • x


Brats and Beer Cheddar Chowder

Yield: 4 to 6 servings


2 tablespoons unsalted butter

1 medium onion, finely chopped

1 medium carrot, coarsely shredded

3 large shallots, chopped

1/4 cup all-purpose flour

1 teaspoon caraway seeds, crushed

1/4 teaspoon ground black pepper

2 cups vegetable broth

1 (12-oz) bottle ale, such as Bass

3/4 pound yukon gold potatoes, unpeeled and diced into 1/2 inch pieces

1 pound smoked sausage, such as kielbasa or bratwurst, diced

1 cup whole milk

10 ounces sharp cheddar cheese, shredded


Melt butter in Dutch oven over medium heat; add onion, carrots, and shallots; cook, stirring frequently, until

onion is softened and edges are beginning to brown, 8 to 10 minutes.

Stir in flour, caraway seeds and pepper and cook, stirring constantly,

for 1 to 2 minutes. Gradually add vegetable broth and ale, whisking

constantly, and bring to a boil. Add potatoes and sausage. Return to

simmer; reduce heat to medium-low and cook until potatoes have softened, 15 to 18 minutes.

Reduce heat to low and add milk and cheese. Cook, stirring frequently,

until cheese melts and soup is heated through (do not boil). Season to

taste with salt and pepper.

Source: adapted from Midwest Living

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This delicious recipe brought to you by Sweet Pea's Kitchen

http://sweetpeaskit chen.com/ 2012/11/brats- and-beer- cheddar-chowder/

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Brats and Beer Cheddar Chowder Recipe