Brats and Beer Cheddar Chowder
Cozy up with a hearty bowl of Brats and Beer Cheddar Chowder, a rustic yet indulgent dish that marries smoky bratwurst, creamy cheddar cheese, and the rich depth of lager-style beer. Perfect for chilly evenings, this soul-warming chowder features tender russet potatoes simmered with a velvety beer-infused broth thickened to perfection, then finished with a touch of heavy cream and a generous helping of sharp cheddar. The addition of paprika and fresh parsley elevates the flavors, while the golden brown bratwurst pieces provide a satisfying bite in every spoonful. Ready in under an hour, this comforting beer cheese chowder is an ideal centerpiece for a casual gathering or a simple yet satisfying family dinner. Garnish with parsley for a pop of color and pair it with crusty bread or pretzels for the ultimate comfort food experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 links bratwurst sausages
- 3 tablespoons unsalted butter
- 1 large yellow onion
- 3 cloves garlic cloves
- 3 tablespoons all-purpose flour
- 1 cup lager-style beer
- 4 cups chicken stock
- 2 large russet potatoes
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
In a large Dutch oven or stock pot, cook the bratwurst sausages over medium heat until browned and cooked through, about 8–10 minutes. Remove them from the pot and set aside to cool slightly. Once cool enough to handle, slice the brats into bite-sized pieces.
In the same pot, melt the butter over medium heat. Add the diced onion and cook for 5–7 minutes, or until softened and translucent. Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
Sprinkle the flour over the cooked onions and garlic. Stir constantly for 2–3 minutes to create a roux, which will help thicken the soup.
Slowly pour in the beer, stirring constantly to ensure no lumps form. Allow it to simmer for 2 minutes to cook off some of the alcohol, then pour in the chicken stock.
Add the diced potatoes and bring the soup to a gentle boil. Reduce the heat to a simmer, cover the pot, and cook for 15–20 minutes, or until the potatoes are tender.
Stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese is completely melted and the soup is smooth.
Add the sliced bratwurst back into the pot along with the paprika, salt, and black pepper. Stir well and let the chowder simmer for another 5 minutes to meld the flavors.
Taste and adjust seasonings if needed. Ladle the chowder into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.1 g | 344% | |
| Saturated Fat | 132.5 g | 662% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 7352 mg | 320% | |
| Total Carbohydrate | 178.3 g | 65% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 19.6 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1872 mg | 144% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4777 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
