Brats and Beer Cheddar Chowder

We continue onto Week 11 of College Football, which means another delicious Football bite! No football tailgate is complete without a big pot of simmering soup! Whether it’s a hearty chili or creamy chowder, it’s always one of the first foods to disappear. This chowder comes together in under 45 minutes, so not only is it great for a noon tailgate but also for a busy weeknight dinner.

Packed with chunks of smoky sausage, tangy ale, diced potatoes and creamy cheddar cheese, this chowder is destined to be a hit! As with all recipes that calls for shredded cheese, I suggest that you pull out your grater and grate your own cheese. I have found that using pre-shredded cheese changes the texture of the chowder due to its anti-caking agents. So take an extra few minutes and shred your own cheese-trust me, it’s worth it!

Brats and Beer Cheddar Chowder

Yield: 4 to 6 servings


2 tablespoons unsalted butter
1 medium onion, finely chopped
1 medium carrot, coarsely shredded
3 large shallots, chopped
1/4 cup all-purpose flour
1 teaspoon caraway seeds, crushed
1/4 teaspoon ground black pepper
2 cups vegetable broth
1 (12-oz) bottle ale, such as Bass
3/4 pound yukon gold potatoes, unpeeled and diced into 1/2 inch pieces
1 pound smoked sausage, such as kielbasa or bratwurst, diced
1 cup whole milk
10 ounces sharp cheddar cheese, shredded


Melt butter in Dutch oven over medium heat; add onion, carrots, and shallots; cook, stirring frequently, until onion is softened and edges are beginning to brown, 8 to 10 minutes. Stir in flour, caraway seeds and pepper and cook, stirring constantly, for 1 to 2 minutes. Gradually add vegetable broth and ale, whisking constantly, and bring to a boil. Add potatoes and sausage. Return to simmer; reduce heat to medium-low and cook until potatoes have softened, 15 to 18 minutes.
Reduce heat to low and add milk and cheese. Cook, stirring frequently, until cheese melts and soup is heated through (do not boil). Season to taste with salt and pepper.

Source: adapted from Midwest Living

If you’ve missed them, make sure to check out the rest of my College Football Bites: :)

Week One: Make Ahead Cheesy Pigs in a Blanket 

Week Two: Mini Beef and Cheese Empanadas       

Week Three: Buffalo Chicken Dip                           

Week Four: Loaded Baked Potato Dip                     

Week Five: Pizza Pinwheels                                     

Week Six: Slow Cooker Tequila Lime Chili                 

Week Seven: Cranberry Pecan Cheese Ball            

Week Eight: Jalapeño Popper Dip                           

Week Nine: Philly Cheesesteak Egg Rolls                

Week Ten: Snickers Caramel Popcorn                      

7 Responses to “Brats and Beer Cheddar Chowder”

  1. #
    Regina — November 10, 2012 @ 9:38 am

    My husband is going to love this one!

  2. #
    Anita at Hungry Couple — November 10, 2012 @ 10:39 am

    Oh, yum! I love creamy, cheesy soups!

  3. #
    ChgoJohn — November 10, 2012 @ 6:17 pm

    3 of my favorite foods in one bowl. Where has this soup been all my life?

  4. #
    Erika - The Teenage Taste — November 12, 2012 @ 6:24 am

    This is comfort food at its finest! Delish!

  5. #
    Christin@fortmillscliving — November 12, 2012 @ 9:59 am

    Cheesy soup with sausage? Yes please! And it gives me another use for the jar of caraway seeds I just bought.

  6. #
    The Food Hound — November 12, 2012 @ 10:28 am

    MMM!!! I love beer-cheddar soup, but it’s never super-filling, so I LOVE the addition of sausage!! Going to have to try this one for sure!

  7. #
    Jed Gray (sportsglutton) — November 14, 2012 @ 10:54 am

    Brats, beer, and cheddar…what’s not to love?

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