Brats and Beer Cheddar Chowder
By: NCC Chef Frank Bookhardt
• 2 tablespoons butter
• 1 medium onion, finely chopped (1/2 cup)
• 1 medium carrot, coarsely shredded (1/2 cup)
• 3 large shallots, chopped
• 1-3/4 cups vegetable stock
• 1/3 cup all-purpose flour
• 1 cup light cream
• 1 teaspoon caraway seeds, crushed
• 1/4 teaspoon ground black pepper• 1 tsp smoked paprika
• 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 of your favorite ale• Chopped green onion for garnish
- 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, paprika, 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. Top with Green onion.
- If you like, serve with rye bread.
Makes 4 to 6 main-dish servings (7 cups).