The first time meeting my boyfriend’s brothers, I was a huge ball of nerves. They were coming over to hang out and watch the hockey game and eat dinner. I knew I didn’t want to just order pizza and call it a night. I wanted to impress them without looking like I was trying too hard. So I started the complicated search for the perfect recipe.
That’s when I came across the Brats and Beer Cheddar Chowder. That sounded like something dudes would eat, right? It has beer in it! Instantly my attention was peaked and found out it was super easy to make. Being the worrier I am, I made a pot of the soup before as a test run just to make sure, and it was really tasty and cheesy!
Before even tasting the soup, his brothers all insisted that I didn’t have to cook and pizza would be fine. Then they ended up really liking the meal, and finished the whole pot! I told them that I would give them the recipe, but they swore they would mess it up and would only have me make it for them. I take that as a good sign. J
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
In a large sauce pan, 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)