Wisconsin Beer-Cheese Chowder

Wisconsin favorites--cheese and beer--are showcased in this main dish soup.


Wisconsin Beer-Cheese Chowder

by 5  people


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Servings: 4
Prep Time: 40 mins
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Ingredients
  • 1 1/2  cups 
    small broccoli flowerets
  • 3/4  cup 
    shredded carrot
  • 3/4  cup 
    chicken broth or water
  • 1/4  cup 
    chopped onion
  • 1/4  cup 
    margarine or butter
  • 1/4  cup 
    all-purpose flour
  • 1/2  teaspoon 
    dry mustard
  • 1/4  teaspoon 
    pepper
  • 2   cups 
    milk
  • 1  3  ounce package 
    cream cheese, cut into cubes and softened
  • 8   ounces 
    fully cooked Polish sausage, cut into thin slices
  • 1 1/2  cups 
    shredded sharp cheddar cheese or American cheese (6 ounces)
  • 3/4  cup 
    beer
Directions
1.
In a medium saucepan combine broccoli, carrot, chicken broth or water, and onion. Bring to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until tender. Do not drain; set aside.
2.
Meanwhile, in a large saucepan melt margarine or butter. Stir in flour, dry mustard, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. In a mixing bowl stir about 1/2 cup of the hot milk mixture into the cream cheese; stir until well combined. Stir cream cheese mixture into remaining milk mixture in saucepan. Stir sausage, cheddar or American cheese, and beer into thickened mixture. Cook and stir over low heat until cheese melts and sausage is heated through. Stir in undrained vegetables; heat through. Ladle into soup bowls. Makes 4 main-dish servings.
Nutrition information
Per Serving: cal. (kcal) 669, Fat, total (g) 52, chol. (mg) 117, sat. fat (g) 23, carb. (g) 21, pro. (g) 28, sodium (mg) 1142, Percent Daily Values are based on a 2,000 calorie diet
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