Beer Cheese Corn Chowder Recipes

WISCONSIN BRATS AND BEER CHEDDAR CHOWDER

Steps:

• 1. In a large saucepan, melt the butter over medium heat. Add onion, carrot and shallots. Reduce heat to medium low. Cook, stirring frequently, about 10-15 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 (or cream) 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!
• 3. Stir in the bratwurst and beer. Stir until just heated through. Serve. Garnish with freshly chopped chives or green onion tops and a sprinkle of shredded cheddar as garnish. Serve with warm rye bread, garlic bread or any crusty bread. Also wonderful served in bread bowls.

BRATS AND BEER CHEDDAR CHOWDER

Steps:

• In small saucepan, boil potatoes til tender, drain, set aside.
• Meanwhile, in a large saucepan, heat the butter over medium heat.
• Add onion, carrot and shallots; reduce heat to medium-low.
• Cook, stirring frequently, for about 10-15 minutes, or until onion is very soft and golden brown. Add garlic during last 5 minutes.
• In a large screwtop jar, mix broth and flour, shaking until smooth.
• Stir into onion mixture.
• Add milk, caraway seeds, and pepper. Cook over medium heat 5 minutes, or until thickened, stirring frequently.
• Gradually stir in cheese, mustard and horseradish, reduce heat to low.
• Cook and stir until cheese melts, but do not boil.
• Stir in brats, 12 oz. beer, and potatoes.
• Cook, stirring frequently, until heated through. *You can add a little of the beer from cooking the brats if desired. See note below.
• Garnish with additional shredded cheese, if desired.
• Garnish with a sprinkling of cayenne or paprika if desired.
• Makes 4-6 main-dish servings.
• *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.

CHEESY CORN CHOWDER

Steps:

• In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.