Recipe finder
Brats and Beer Cheddar Chowder
- Makes: 4 to 6 servings
- Yield: 7 cups
- Start to Finish 45 mins
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
- 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.
- 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 Facts
(Brats and Beer Cheddar Chowder)
Servings Per Recipe 4, cal. (kcal) 737, vit. C (mg) 4, pro. (g) 32, carb. (g) 25, Fat, total (g) 54, vit. A (IU) 3839, chol. (mg) 162, calcium (mg) 616, iron (mg) 3, sat. fat (g) 25, sodium (mg) 1633, fiber (g) 1