Brats And Beer Cheddar Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 in small saucepan, boil potatoes til tender, drain, set aside.
• 2 meanwhile, in a large saucepan, heat the butter over medium heat.
• 3 add onion, carrot and shallots; reduce heat to medium-low.
• 4 cook, stirring frequently, for about 10-15 minutes, or until onion is very soft and golden brown. add garlic during last 5 minutes.
• 5 in a large screwtop jar, mix broth and flour, shaking until smooth.
• 6 stir into onion mixture.
• 7 add milk, caraway seeds, and pepper. cook over medium heat 5 minutes, or until thickened, 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, 12 oz. beer, and potatoes.
• 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, if desired.
• 13 garnish with a sprinkling of cayenne or paprika if desired.
• 14 makes 4-6 main-dish servings.
• 15 *note: when cooking the brats: first brown in pan with just a bit of oil, then add 1 cup beer and simmer til done. remove brats from beer and cut and slice. *save beer broth to add to pot, as much or little as you like, for thickness.