Brats and Beer Cheddar Chowder

(Courtesy of Midwest Living)

Ingredients:

2 Tbsp. butter or margarine

1 medium onion, finely chopped (1/2 c.)

1 medium carrot, coarsely shredded (1/2 c.)

3 large shallots, chopped

1 (14 oz.) can 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. Wisconsin Aged Cheedar cheese or sharp cheddar cheese, shredded

4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 oz. total), halved lenthwise

1 (12 oz.) can beer or 12 oz. bottle ale

Directions:

In a large saucepan, heat the butter over medium heat.  Add onion, carrot and shallots; reduce heat to medium low.  Cook, stirring frequently, about 10-15 minutes or until the onion is very soft and golden.

In a large screw-top jar, combine the 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 bratwurse and beer.  Cook, stirring frequently, until heated through.  If you like, serve with rye bread. 

Note~  When I made this it was really thin.  I added half and half with cornstarch mixed in and it helped thicken it a little.  I also omitted the onion and just used the shallots.

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