Brats and Beer Cheddar Chowder

Ingredients

• 2 large yukon gold potatoes, unpeeled and diced
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1/2 cup shredded carrot, 1 medium
• 3 large shallots, chopped
• 1 garlic clove, minced

• 1 (14 ounce) can vegetable broth, can sub chicken broth
• 1/3 cup flour
• 1 cup light cream, can sub whole milk
• 1 teaspoon caraway seed, crushed
• 1/4 teaspoon black pepper
• 16 ounces sharp cheddar cheese, grated
• 1 tablespoon spicy brown mustard
• 2 teaspoons horseradish
• 4-5 cooked bratwursts, halved lengthwise and sliced
• 12 ounces beer, plus
• 1 cup beer

Directions

1. 1

   In small saucepan, boil potatoes til tender, drain, set aside.

2. 2

   Meanwhile, in a large saucepan, heat the butter over medium heat.

3. 3

   Add onion, carrot and shallots; reduce heat to medium-low.

4. 4

   Cook, stirring frequently, for about 10-15 minutes, or until onion is very soft and golden brown. Add garlic during last 5 minutes.

5. 5

   In a large screwtop jar, mix broth and flour, shaking until smooth.

6. 6

   Stir into onion mixture.

7. 7

   Add milk, caraway seeds, and pepper. Cook over medium heat 5 minutes, or until thickened, stirring frequently.

8. 8

   Gradually stir in cheese, mustard and horseradish, reduce heat to low.

9. 9

   Cook and stir until cheese melts, but do not boil.

10. 10

    Stir in brats, 12 oz. beer, and potatoes.

11. 11

    Cook, stirring frequently, until heated through. *You can add a little of the beer from cooking the brats if desired. See note below.

12. 12

    Garnish with additional shredded cheese, if desired.

13. 13

    Garnish with a sprinkling of cayenne or paprika if desired.

14. 14

    Makes 4-6 main-dish servings.

15. 15

    *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.