Beer Brat Cheesy Chowder

A flavorful, cheesy and delicious Midwestern-inspired chowder sure to satisfy the heartiest of appetites!

Servings

Calories 456kcal

Author Sara

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.

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.