Brats and Beer Cheddar Chowder

Yield: 1 serving
Community Recipe from


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  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 2012/11/brats- and-beer- cheddar-chowder/
May 2014

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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