Bratwurst Chowder
Creamy, hearty, and irresistibly savory, Bratwurst Chowder is the perfect comfort food for chilly days. This indulgent recipe combines the smoky, robust flavor of bratwurst sausages with tender golden potatoes, sweet carrots, and a velvety base enriched by sharp cheddar, milk, and a touch of heavy cream. A delicate blend of thyme and paprika adds depth, while fresh parsley offers a pop of color and freshness. The chowder comes together in just an hour, making it an ideal option for weeknight dinners or cozy gatherings. Serve it with crusty bread to soak up every last drop of this luscious, cheesy blend. Whether you're a bratwurst lover or simply craving a bowl of soul-warming soup, this dish is a must-try! Perfectly suited for lovers of creamy chowders and hearty sausage recipes alike.
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Recipe Information
Ingredients
- 4 links bratwurst sausages
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 4 medium golden potatoes, diced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat a large Dutch oven or stockpot over medium heat. Add the bratwurst sausages and cook for 8-10 minutes, turning occasionally, until browned and cooked through. Remove the sausages from the pot, let them cool slightly, then slice into bite-sized pieces. Set aside.
In the same pot, heat the olive oil and butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes to the pot and sprinkle the flour over the vegetables. Stir well to coat everything evenly with the flour, cooking for an additional 2 minutes to eliminate the raw flour taste.
Pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15-20 minutes or until the potatoes are tender.
Stir in the milk, heavy cream, thyme, paprika, salt, and black pepper. Allow the chowder to gently heat through, but do not let it boil.
Add the shredded cheddar cheese to the pot and stir until completely melted and smooth. Adjust seasoning with additional salt or pepper if needed.
Return the sliced bratwurst to the pot and allow it to warm for 5 minutes.
Ladle the chowder into bowls, garnish with fresh parsley if desired, and serve warm with crusty bread.
Nutrition Facts
Calories |
3264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.7 g | 297% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 7945 mg | 345% | |
| Total Carbohydrate | 194.4 g | 71% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 47.0 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 945 mg | 73% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 5974 mg | 127% | |
*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.
