Week 23: Recipe #3--Brats and Beer Cheddar Chowder

This recipe sounds strange, but I want to give it a try.  I found it on recipe.com (see link below).  I liked brats on the grill in the summertime, and figured this could be a way to enjoy them in the Fall.  I'll serve this with a green salad.  Makes 4 to 6 main-dish servings.

Photo from recipe.com

You'll Need:

• 2 Tblsp. butter or margarine
• 1 med. onion, finely chopped (1/2 c.)
• 1 med. carrot, coarsely shredded (1/2 c.)
• 3 large shallots, chopped
• 1 can (14 oz.) vegetable broth or 1 3/4 c. vegetable stock
• 1/3 c. all-purpose flour
• 1 c. whole milk, half-and-half, or light cream
• 1 tsp. caraway seeds, crushed
• 1/4 tsp. ground black pepper
• 10 oz. sharp cheddar cheese, shredded
• 4 cooked smoked bratwurst, knockwurst, or polish sausage (about 12 oz. total), halved lengthwise and cut into bite-sized pieces
• 1 can (12 oz.) beer or bottled ale (12 oz.)

Preparation:

1. 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.
2. 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, 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.  If you like, serve with rye bread.

Recipe and link:  http://www.recipe.com/brats-and-beer-cheddar-chowder/