{"id":8684,"date":"2019-01-24T18:49:14","date_gmt":"2019-01-24T18:49:14","guid":{"rendered":"https:\/\/www.nashccnews.com\/news\/?p=8684"},"modified":"2019-01-24T18:49:14","modified_gmt":"2019-01-24T18:49:14","slug":"recipe-brats-and-beer-cheddar-chowder","status":"publish","type":"post","link":"https:\/\/www.nashccnews.com\/news\/2019\/01\/recipe-brats-and-beer-cheddar-chowder\/","title":{"rendered":"Recipe: Brats and Beer Cheddar Chowder"},"content":{"rendered":"

\"\"Brats and Beer Cheddar Chowder
\nBy: NCC Chef Frank Bookhardt<\/p>\n

Ingredients<\/p>\n

\u2022 2 tablespoons butter
\n\u2022 1 medium onion, finely chopped (1\/2 cup)
\n\u2022 1 medium carrot, coarsely shredded (1\/2 cup)
\n\u2022 3 large shallots, chopped
\n\u2022 1-3\/4 cups vegetable stock
\n\u2022 1\/3 cup all-purpose flour
\n\u2022 1 cup\u00a0 light cream
\n\u2022 1 teaspoon caraway seeds, crushed
\n\u2022 1\/4 teaspoon ground black pepper\u2022 1 tsp smoked paprika
\n\u2022 10 ounces Wisconsin Aged Cheddar cheese or sharp cheddar cheese, shredded
\n\u2022 4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 ounces total), halved lengthwise and sliced
\n\u2022 1 12 – ounce can beer or 12-ounce bottle\u00a0 of your favorite ale\u2022 Chopped green onion for garnish<\/p>\n

Directions<\/p>\n

    \n
  1. In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low.<\/li>\n
  2. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.<\/li>\n
  3. In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth.<\/li>\n
  4. Stir into the onion mixture.<\/li>\n
  5. Add the milk, caraway seeds, paprika,\u00a0 and black pepper.\u00a0Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens.<\/li>\n
  6. Gradually stir in the cheese; reduce heat to low.\u00a0Cook, stirring frequently, until cheese melts, but do not boil.<\/li>\n
  7. Stir in the bratwurst and beer.\u00a0Cook, stirring frequently, until heated through. Top with Green onion.<\/li>\n
  8. If you like, serve with rye bread.<\/li>\n<\/ol>\n

    Makes 4 to 6 main-dish servings (7 cups).<\/p>\n","protected":false},"excerpt":{"rendered":"

    Brats and Beer Cheddar Chowder By: NCC Chef Frank Bookhardt Ingredients \u2022 2 tablespoons butter \u2022 1 medium onion, finely chopped (1\/2 cup) \u2022 1 medium carrot, coarsely shredded (1\/2… Continue Reading<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[14],"tags":[],"_links":{"self":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts\/8684"}],"collection":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/comments?post=8684"}],"version-history":[{"count":1,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts\/8684\/revisions"}],"predecessor-version":[{"id":8685,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts\/8684\/revisions\/8685"}],"wp:attachment":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/media?parent=8684"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/categories?post=8684"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/tags?post=8684"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}