Brats and Beer Cheddar Chowder

Recipe by Wildflour
READY IN: 45mins




  • In small saucepan, boil potatoes til tender, drain, set aside.
  • Meanwhile, in a large saucepan, heat the butter over medium heat.
  • Add onion, carrot and shallots; reduce heat to medium-low.
  • Cook, stirring frequently, for about 10-15 minutes, or until onion is very soft and golden brown. Add garlic during last 5 minutes.
  • In a large screwtop jar, mix broth and flour, shaking until smooth.
  • Stir into onion mixture.
  • Add milk, caraway seeds, and pepper. Cook over medium heat 5 minutes, or until thickened, stirring frequently.
  • Gradually stir in cheese, mustard and horseradish, reduce heat to low.
  • Cook and stir until cheese melts, but do not boil.
  • Stir in brats, 12 oz. beer, and potatoes.
  • Cook, stirring frequently, until heated through. *You can add a little of the beer from cooking the brats if desired. See note below.
  • Garnish with additional shredded cheese, if desired.
  • Garnish with a sprinkling of cayenne or paprika if desired.
  • Makes 4-6 main-dish servings.
  • *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.