Traditional recipes

Brats, Beer, and Cheddar Chowder

Brats, Beer, and Cheddar Chowder

Ingredients

  • 2 yukon gold potatoes, diced
  • 2 Tablespoons butter
  • 1 onion, finely chopped
  • 1/2 Cup shredded carrot
  • 3 shallots, chopped
  • 1 garlic clove, minced
  • 14 Ounces vegetable broth
  • 1/3 Cup flour
  • 1 Cup cream
  • 1 Teaspoon caraway seeds, crushed
  • 1/4 Teaspoon black pepper
  • 16 Ounces sharp Cheddar, grated
  • 1 Tablespoon spicy brown mustard
  • 2 Teaspoons horseradish
  • 4 cooked bratwursts, halved lengthwise and sliced
  • 12 Ounces beer

Directions

Boil the potatoes in a small sauce pan until tender. Drain and set aside.

Set a large saucepan over medium heat and melt the butter. Add onion, carrot, and shallots. Cook, stirring occasionally, until the onion is very soft, about 10 minutes. In the last 5 minutes of cooking, add the garlic.

Whisk together the broth and flour until smooth. Stir into the onion mixture.

Add the cream, caraway seeds, and pepper to the pan. Cook over medium heat for 5 minutes, until thickened, stirring frequently. Make sure it doesn’t boil over.

Reduce the heat to low and stir in the cheese, mustard, and horseradish. Cook, stirring often, until the cheese has melted, making sure it doesn’t come to a boil.

Stir in the brats, beer, and potatoes. Cook, stirring often, until it’s heated through.

Garnish with additional shredded cheese, cayenne, and paprika.

Nutritional Facts

Servings6

Calories Per Serving813

Folate equivalent (total)58µg14%

Riboflavin (B2)0.6mg35.9%


Grilled Bratwurst, Beer, and Cheddar Soup Recipe

Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots.

Why this recipe works:

  • Rich and hearty, this soup is thickened with a little flour and the starch from diced potatoes.
  • An ultra-creamy mixture of cheddar and Velvetta cheeses cuts down on the amount of heavy cream.
  • Grilled brats and nubs of bacon lend smokiness to this full-flavored meal.

Note:The soup can be made up to 2 days in advance and stored in the refrigerator. The flavors will deepen. Just reheat it on the stovetop.


Grilled Bratwurst, Beer, and Cheddar Soup Recipe

Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots.

Why this recipe works:

  • Rich and hearty, this soup is thickened with a little flour and the starch from diced potatoes.
  • An ultra-creamy mixture of cheddar and Velvetta cheeses cuts down on the amount of heavy cream.
  • Grilled brats and nubs of bacon lend smokiness to this full-flavored meal.

Note:The soup can be made up to 2 days in advance and stored in the refrigerator. The flavors will deepen. Just reheat it on the stovetop.


Grilled Bratwurst, Beer, and Cheddar Soup Recipe

Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots.

Why this recipe works:

  • Rich and hearty, this soup is thickened with a little flour and the starch from diced potatoes.
  • An ultra-creamy mixture of cheddar and Velvetta cheeses cuts down on the amount of heavy cream.
  • Grilled brats and nubs of bacon lend smokiness to this full-flavored meal.

Note:The soup can be made up to 2 days in advance and stored in the refrigerator. The flavors will deepen. Just reheat it on the stovetop.


Grilled Bratwurst, Beer, and Cheddar Soup Recipe

Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots.

Why this recipe works:

  • Rich and hearty, this soup is thickened with a little flour and the starch from diced potatoes.
  • An ultra-creamy mixture of cheddar and Velvetta cheeses cuts down on the amount of heavy cream.
  • Grilled brats and nubs of bacon lend smokiness to this full-flavored meal.

Note:The soup can be made up to 2 days in advance and stored in the refrigerator. The flavors will deepen. Just reheat it on the stovetop.


Grilled Bratwurst, Beer, and Cheddar Soup Recipe

Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots.

Why this recipe works:

  • Rich and hearty, this soup is thickened with a little flour and the starch from diced potatoes.
  • An ultra-creamy mixture of cheddar and Velvetta cheeses cuts down on the amount of heavy cream.
  • Grilled brats and nubs of bacon lend smokiness to this full-flavored meal.

Note:The soup can be made up to 2 days in advance and stored in the refrigerator. The flavors will deepen. Just reheat it on the stovetop.


Grilled Bratwurst, Beer, and Cheddar Soup Recipe

Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots.

Why this recipe works:

  • Rich and hearty, this soup is thickened with a little flour and the starch from diced potatoes.
  • An ultra-creamy mixture of cheddar and Velvetta cheeses cuts down on the amount of heavy cream.
  • Grilled brats and nubs of bacon lend smokiness to this full-flavored meal.

Note:The soup can be made up to 2 days in advance and stored in the refrigerator. The flavors will deepen. Just reheat it on the stovetop.


Grilled Bratwurst, Beer, and Cheddar Soup Recipe

Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots.

Why this recipe works:

  • Rich and hearty, this soup is thickened with a little flour and the starch from diced potatoes.
  • An ultra-creamy mixture of cheddar and Velvetta cheeses cuts down on the amount of heavy cream.
  • Grilled brats and nubs of bacon lend smokiness to this full-flavored meal.

Note:The soup can be made up to 2 days in advance and stored in the refrigerator. The flavors will deepen. Just reheat it on the stovetop.


Grilled Bratwurst, Beer, and Cheddar Soup Recipe

Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots.

Why this recipe works:

  • Rich and hearty, this soup is thickened with a little flour and the starch from diced potatoes.
  • An ultra-creamy mixture of cheddar and Velvetta cheeses cuts down on the amount of heavy cream.
  • Grilled brats and nubs of bacon lend smokiness to this full-flavored meal.

Note:The soup can be made up to 2 days in advance and stored in the refrigerator. The flavors will deepen. Just reheat it on the stovetop.


Grilled Bratwurst, Beer, and Cheddar Soup Recipe

Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots.

Why this recipe works:

  • Rich and hearty, this soup is thickened with a little flour and the starch from diced potatoes.
  • An ultra-creamy mixture of cheddar and Velvetta cheeses cuts down on the amount of heavy cream.
  • Grilled brats and nubs of bacon lend smokiness to this full-flavored meal.

Note:The soup can be made up to 2 days in advance and stored in the refrigerator. The flavors will deepen. Just reheat it on the stovetop.


Grilled Bratwurst, Beer, and Cheddar Soup Recipe

Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots.

Why this recipe works:

  • Rich and hearty, this soup is thickened with a little flour and the starch from diced potatoes.
  • An ultra-creamy mixture of cheddar and Velvetta cheeses cuts down on the amount of heavy cream.
  • Grilled brats and nubs of bacon lend smokiness to this full-flavored meal.

Note:The soup can be made up to 2 days in advance and stored in the refrigerator. The flavors will deepen. Just reheat it on the stovetop.