Brats and Beer Cheddar Chowder
Recipe from Midwest Living

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


Brats and Beer Cheddar Chowder

by 70  people


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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
  • 1/3  cup 
    all-purpose flour
  • 1   cup 
    whole milk, half-and-half or light cream
  • 1   teaspoon 
    caraway seeds, crushed
  • 1/4  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 information
Per Serving: cal. (kcal) 737, Fat, total (g) 54, chol. (mg) 162, sat. fat (g) 25, carb. (g) 25, fiber (g) 1, pro. (g) 32, vit. A (IU) 3839, vit. C (mg) 4, sodium (mg) 1633, calcium (mg) 616, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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