Brats And Beer Cheddar Chowder

1. 1

   In small saucepan, boil potatoes til tender, drain, set aside.

2. 2

   Meanwhile, in a large saucepan, heat the butter over medium heat.

3. 3

   Add onion, carrot and shallots; reduce heat to medium-low.

4. 4

   Cook, stirring frequently, for about 10-15 minutes, or until onion is very soft and golden brown. Add garlic during last 5 minutes.

5. 5

   In a large screwtop jar, mix broth and flour, shaking until smooth.

6. 6

   Stir into onion mixture.

7. 7

   Add milk, caraway seeds, and pepper. Cook over medium heat 5 minutes, or until thickened, stirring frequently.

8. 8

   Gradually stir in cheese, mustard and horseradish, reduce heat to low.

9. 9

   Cook and stir until cheese melts, but do not boil.

10. 10

    Stir in brats, 12 oz. beer, and potatoes.

11. 11

    Cook, stirring frequently, until heated through. *You can add a little of the beer from cooking the brats if desired. See note below.

12. 12

    Garnish with additional shredded cheese, if desired.

13. 13

    Garnish with a sprinkling of cayenne or paprika if desired.

14. 14

    *Note: When cooking the brats: First brown in pan with just a bit of oil, then add 1 cup beer and simmer til done. Remove brats from beer and cut and slice. *Save beer broth to add to pot, as much or little as you like, for thickness.

* Per serving · 4 servings · Values may vary.