Wisconsin Beer-Cheese Chowder

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

Wisconsin Beer-Cheese Chowder
SERVINGS
6
SERVING SIZE
1 1/4 cups
YIELD
7 1/2
PREP TIME
20 mins
Ingredients
Shop Kitchen ▾
  • 1/4 cup butter
  • 2 cups small broccoli florets
  • 1 cup shredded carrot
  • 1/3 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1 teaspoon dry mustard
  • 1/4 teaspoon black pepper
  • 2 1/4 cups milk
  • 1/2 ounce 8-oz. pkg. cream cheese, cut into cubes and softened
  • 8 ounces fully cooked Polish sausage, cut into thin slices
  • 2 cups shredded sharp cheddar cheese (8 ounces)
  • 1 cup reduced-sodium chicken broth
  • 1 cup beer
Directions
1. 
In a 4-quart Dutch oven melt butter over medium-high heat. Add broccoli, carrots, and onion. Cook and stir 5 minutes or until vegetables are soft.
2. 
Stir flour, dry mustard, and pepper into vegetables. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add cream cheese. Stir in sausage, cheddar cheese, broth, and beer. Cook and stir over low heat until cheese melts and soup is heated through.

nutrition information

Per Serving: cal. (kcal) 518, Fat, total (g) 40, chol. (mg) 112, sat. fat (g) 21, carb. (g) 18, pro. (g) 20, sodium (mg) 975, Potassium (mg) 412, calcium (mg) 432, iron (mg) 1.13, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top