Sunday, September 23, 2012

Brats and Beer Cheddar Chowder

We had this tonight for football Sunday.  I'd never made it before, but everyone seemed to like it.  I modified it slightly from the original, but the link is at the bottom if anyone wants it.

Brats and Beer Cheddar Chowder

2 large yukon gold potatoes, unpeeled and diced
2 tablespoons butter
1 medium onion, finely chopped
1/2 cup shredded carrot, 1 medium
3 large shallots, chopped
1 garlic clove, minced
1 (14 ounce) can vegetable broth, can sub chicken broth
1/3 cup flour
1 cup light cream, can sub whole milk
1 teaspoon caraway seed, crushed
1/4 teaspoon black pepper
16 ounces sharp cheddar cheese, grated
1 tablespoon spicy brown mustard
2 teaspoons horseradish
4 -5 cooked bratwursts, halved lengthwise and sliced
12 ounces beer, plus
1 cup beer

1. In a small skillet, brown in pan with just a bit of oil, then add 1 cup beer and simmer til done.
2. Remove brats from beer, cut lengthwise, and slice.  Set aside, and reserve beer (see * below).
3. Meanwhile, in a large saucepan, heat the butter over medium heat.
4. Add potatoes, onion, carrot and shallots; reduce heat to medium-low.
5. Cook, stirring frequently, for about 10-15 minutes, or until potatoes soften, and onion is very soft and golden brown. Add garlic during last 5 minutes.
6. Stir flour into potato onion mixture until dissolved.  Stir in broth.
7. Add milk, caraway seeds, and pepper. Cook over medium heat 20-30 minutes, or until thickened and vegetables are soft, stirring frequently.
8. Gradually stir in cheese, mustard and horseradish, reduce heat to low.
9. Cook and stir until cheese melts, but do not boil.
10. Stir in brats, and 12 oz. beer.
11. Cook, stirring frequently, until heated through. *You can add a little of the beer from cooking the brats if desired. See note below.
12. Garnish with additional shredded cheese, paprika, and/or a sprinkle of cayenne if desired.

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