Hearty Beer Cheese Brat Chowder
Indulge in this delightful Hearty Beer Cheese Brat Chowder, a comforting blend of tender potatoes, savory bratwurst, and rich cheddar cheese, all brought together by a flavorful beer broth. Perfect for chilly evenings, this chowder offers a satisfying balance of flavors and a creamy texture that will warm you from the inside out. Ideal for gatherings or family dinners, this dish is both hearty and easy to make. Serve with crusty bread to soak up every last drop.
4-6
Servings
75
Calories
16
Ingredients
Ingredients
Yukon Gold potatoes
2 large (unpeeled and diced)
Butter
2 tablespoons
Onion
1 medium (finely chopped)
Carrot
1/2 cup (shredded (about 1 medium))
Shallots
3 large (chopped)
Garlic
1 clove (minced)
Vegetable broth
1 (14 ounce) can (can sub chicken broth)
Flour
1/3 cup
Light cream
1 cup (can sub whole milk)
Caraway seed
1 teaspoon (crushed)
Black pepper
1/4 teaspoon
Sharp cheddar cheese
16 ounces (grated)
Spicy brown mustard
1 tablespoon
Horseradish
2 teaspoons
Cooked bratwursts
4-5 (halved lengthwise and sliced)
Beer
12 ounces, plus 1 cup
Instructions
1
In a small saucepan, add the diced potatoes and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and set aside.
2
In a large saucepan, heat the butter over medium heat. Add the chopped onion, shredded carrot, and shallots, then reduce heat to medium-low. Cook, stirring frequently, for 10-15 minutes, or until the onions are soft and golden brown. Add minced garlic during the last 5 minutes of cooking.
3
In a large screwtop jar, combine the vegetable broth and flour. Seal the jar and shake until smooth, then add this mixture to the onion and vegetable mixture in the saucepan.
4
Stir in the light cream, crushed caraway seeds, and black pepper. Increase heat to medium and cook for about 5 minutes, stirring frequently, until the mixture thickens.
5
Gradually add the grated sharp cheddar cheese, spicy brown mustard, and horseradish. Reduce the heat to low and stir continuously until the cheese is fully melted; do not allow the chowder to boil.
6
Incorporate the sliced bratwursts, the 12 ounces of beer, and the cooked potatoes into the chowder. Stir well and cook until everything is heated through, approximately 5-7 minutes. Feel free to add additional beer from cooking the brats for desired taste and consistency.
7
Serve hot, garnished with additional shredded cheese and a sprinkle of cayenne or paprika if desired. Enjoy with crusty bread.
Nutrition Information
5g
Fat
6g
Carbs
2.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Beer Cheese Brat Chowder?
It is a comforting blend of tender potatoes, savory bratwurst, and rich cheddar cheese in a flavorful beer broth.
How many servings does this recipe make?
This recipe yields between 4 to 6 servings.
What type of potatoes should I use?
The recipe calls for 2 large Yukon Gold potatoes, unpeeled and diced.
Can I substitute the vegetable broth?
Yes, you can substitute the 14-ounce can of vegetable broth with chicken broth.
How long should I cook the potatoes?
Bring the diced potatoes to a boil and cook until tender, which takes about 10-15 minutes.
What kind of cheese is recommended?
Use 16 ounces of grated sharp cheddar cheese.
Is there a substitute for light cream?
Yes, you can use whole milk as a substitute for the 1 cup of light cream.
What type of mustard is used in this chowder?
The recipe requires 1 tablespoon of spicy brown mustard.
How do I prevent the cheese from clumping?
Reduce the heat to low and stir continuously while gradually adding the grated cheese; do not let the chowder boil.
How much beer is needed for the recipe?
The recipe calls for 12 ounces plus an additional 1 cup of beer.
Are the bratwursts cooked before being added to the soup?
Yes, the recipe uses 4-5 cooked bratwursts that are halved lengthwise and sliced.
When should I add the garlic?
Add the minced garlic during the last 5 minutes of cooking the onion, carrot, and shallot mixture.
How do I thicken the chowder?
Combine vegetable broth and 1/3 cup of flour in a jar, shake until smooth, and then add it to the vegetable mixture and cook until thickened.
What spices are used for seasoning?
The chowder is seasoned with 1 teaspoon of crushed caraway seeds and 1/4 teaspoon of black pepper.
How many calories are in a serving?
Each serving contains approximately 75 calories.
How long do I sauté the onions and carrots?
Cook them over medium-low heat for 10-15 minutes or until the onions are soft and golden brown.
How much horseradish is in the recipe?
The recipe includes 2 teaspoons of horseradish.
What is the best way to serve this chowder?
Serve it hot with crusty bread and garnish with additional shredded cheese and a sprinkle of cayenne or paprika.
How many ingredients are in this recipe?
There are a total of 16 ingredients required.
Can I adjust the consistency of the chowder?
Yes, you can add additional beer from cooking the brats to reach your desired taste and consistency.
What type of heat is used for the final heating step?
Use low heat to ensure the cheese melts properly and the ingredients heat through without boiling.
How should the shallots be prepared?
The recipe calls for 3 large shallots, chopped.
What amount of butter is needed?
Use 2 tablespoons of butter for sautéing the vegetables.
How much fat is in a serving?
Each serving contains 5 grams of fat.
What is the protein content per serving?
Each serving provides 2.6 grams of protein.
How many carbohydrates are in a serving?
There are 6 grams of carbohydrates per serving.
Is this recipe good for gatherings?
Yes, it is described as ideal for gatherings or family dinners.
What is the preparation for the carrots?
You need 1/2 cup of shredded carrot, which is about 1 medium carrot.
Should the potatoes be peeled?
No, the recipe specifies that the Yukon Gold potatoes should be unpeeled.
How long do I cook the chowder after adding the brats and beer?
Stir well and cook until everything is heated through, approximately 5-7 minutes.