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Ahh, the joys of winter. When you've lived in Wisconsin your whole life, you really have no choice but to embrace the cold and snow. I, on the other hand, continue to fight it.
Don't get me wrong, there are days the snow can be down right gorgeous and there are other days it feels really warm and cozy to be "snowed in," but that's where the nostalgia kind of ends for me.
This weekend we attended the Polar Plunge - a fund raiser for the Special Olympics. It was held at a park about five minutes from our house.
It involves cutting a huge hole into the ice on a lake or a pond and finding a bunch of crazies willing to jump into the ice cold Midwestern arctic water to raise money for charity.
Immediately after a jump takes place they run as fast as they can to a hot tub to bring their body temperature back up. Fun, right? Ummm. Not for me.
This is an example of Wisconsinites embracing winter {insert applause}. Me, I went home with the family and made this Beer Brat Cheesy Chowder.
A flavorful, hearty, cheesy, Midwestern-inspired soup. I embrace winter. . .but I do it through food rather than jumping in icy cold water.
I truly believe my heart would stop. I'd rather it keep beating for a few more years, if you know what I mean.
So, let me introduce you to the Wisconsin beer brat. Bratwurst just isn't bratwurst if it's not simmered in beer and onions. That's how this dish begins. This soup is EVEN EASIER to throw together if you have grilled brats leftover from the night before, which happens in our house all the time during the summer months. There's nothing wrong with serving soup in the summer - Let me just put that out there.
This combo of coarsely chopped carrots and shallots just makes me happy. Some people like carrots, some people don't. Let me tell you what - I LOVE carrots - especially in soups and with roasts. One of the things I don't like about carrots, however, is how long they take to cook. So many times I've ended up with a soup where everything was perfect except the carrots - they were still too crunchy. So, I actually cheat a little when I add them to soups. I steam them beforehand.
Spoiler Alert: I don't just do this with carrots, I do it with celery and other veggies as well. It saves SO much time!
Alright, so the brats are ready. Look at those yummy onions. Those brats have soaked up the beer flavoring and they're ready to go!
Normally when I'm not making soup, this is when I would throw these on the grill for a couple minutes and then break out the sauerkraut and ketchup. Another reason I can't wait for summer.
So, all of this is mixed with creamy, dreamy shredded Wisconsin cheese. Oh. My. Goodness. Just let it simmer for an hour or two.
It's just a bowl full of deliciousness. A bowl full of comfort. This, this is how I embrace Wisconsin winters. Can you blame me?
Just go ahead and make this soup, and then let me know how you would choose to embrace a Wisconsin winter - through food or by jumping into an ice cold lake. All kidding aside, what Andy did was for an awesome cause, and I am super proud of him for doing it. . .and multiple times! He's got more guts than I do. He deserves a bowl pot of this soup for sure!
CRAVING MORE YUMMY SOUP RECIPES?
Beer Brat Cheesy Chowder
Ingredients
- 2 tablespoons butter
- ½ cup chopped onion
- 2 large shallots (chopped)
- 3 large carrots (cooked and chopped)
- 14.5 ounce can vegetable broth
- 1 cup Half and Half
- ⅓ cup flour
- 10 ounces sharp cheddar cheese (shredded)
- 4-5 bratwurst
- 2 12 ounce cans beer or ale (or. . .to taste)
- ¼ teaspoon garlic pepper
Instructions
- In a skillet, pour in one of the cans of beer and add the onions and bratwurst.
- Cook the bratwurst for 20-30 minutes over medium high heat, turning the sausage occasionally with a tongs and stirring the onions. Cook bratwurst until no longer pink inside. Set aside.
- In a large saucepan, melt the butter over medium heat and cook the shallots until tender.
- Remove the bratwurst from the skillet, set aside, and add the cooked onions to the shallots.
- In a bowl, whisk the broth and the flour together until smooth.
- Stir into the onion mixture, add the Half and Half and black pepper. Heat until it starts to thicken - about 5 minutes - stirring frequently.
- Gradually stir in the cheese and reduce the heat to low.
- Cut up the cooked bratwurst, first lengthwise and then sliced.
- Add the bratwurst to the saucepan along with about ¾ of the can of beer. Continue to add additional beer to taste.
- Simmer over low heat for 1-2 hours to allow the flavors to meld.
Notes
- Bratwurst Cooking Technique: When cooking the bratwurst in beer and onions, ensure they are fully cooked but not overdone. Overcooking can lead to tough and dry bratwurst. Cook them over medium-high heat for 20–30 minutes, turning occasionally, until they are no longer pink inside. This ensures they are cooked through while remaining juicy and flavorful.
- Cheese Incorporation: When adding the shredded sharp cheddar cheese to the chowder, do so gradually and over low heat. Adding the cheese too quickly or over high heat can cause it to become stringy or grainy. Stir the cheese into the chowder gradually, allowing each addition to melt completely before adding more. This results in a smooth and creamy texture for the chowder.
- Flavor Development: Allow the chowder to simmer over low heat for 1-2 hours after adding the bratwurst and beer. This extended simmering time allows the flavors to meld together, resulting in a rich and flavorful chowder. Taste the chowder periodically, and adjust the seasoning or beer to taste. The longer simmering time also helps to thicken the chowder and develop its hearty texture.
Sue
Oh MY STARS this is delicious! What a great soup--thank you for the recipe!
I started with grilled brats; my husband always grills too many!
I added extra spices when sauteeing the shallots: 1 tsp black pepper, 1/2 tsp dried celery leaves, 1 tsp dried thyme, 1/4 tsp cayenne. Plus 3 minced garlic cloves. Really gave it depth of flavor.
I'd like your readers to know that I successfully used 50% fat reduced, extra-sharp cheddar, along with fat-free 1/2 & 1/2. Both substitutions worked super well--still lots of creaminess without all the fat!
The only thing that would make this soup even better Wisconsin hard rolls, toasted and buttered. Next time I'll whip up a batch of brotchen!
Calvin
I'm not sure what I did wrong but the broth separated and got kind of grainy?
Sara
Hi Calvin, did you maybe allow the chowder to boil? When boiled, cheese will separate. Once you stir in the cheese, your stovetop burner must be turned to low. Maybe that was it?
Rebecca
OMG! This sounds amazing! We might be kindred spirits : )
Sarah Palmer
Jumping into freezing water takes a special kind of dedication. What a great cause. I live in Michigan and totally agree with you. Snow can be gorgeous and cuddling up by a fire with a good book is the best, but being cold for 5 months out of the year? No thank you! However, this recipe sounds delightful. Thanks for linking to Tips & Tricks. Come back and party with us tonight! ps. I pinned this to our Tips & Tricks board. 🙂
Jacqui
That sounds amazing!! Thank you for linking up to Party Time and we hope to see you again next week!
Karly
My family would love this for dinner! Thanks for linking up with What's Cookin' Wednesday!
Kendra @ www.joyinourhome.com
We love soup and this looks delicious! Carmelizing the onions would give it such great flavour! Thanks for sharing at our party!
Audrey
I wonder if I could make this with California cheese (kidding!). Looks scrumptious.
visiting from #sitsblogging
Sara
Ha, Ha Audrey! I do tend to play up that Wisconsin cheese thing! I can't wait to hear how this chowder tastes in California! LOL
Kristin
Oh yes please!! This sounds delicious!! Definitely perfect for this snow day we're having right now!! Definitely pinning this for another cold day!
Sara
Thank you, Kristin!