Wisconsin Beer-Cheese Chowder
Wisconsin favorites--cheese and beer--are showcased in this main dish soup.
Recipe from Better Homes and Gardens
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
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.
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.
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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