"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Brats and Beer Cheddar Chowder Recipe

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This recipe for Brats and Beer Cheddar Chowder, by , is from Osborn Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda (Smith) Emrich
Added: Tuesday, April 8, 2008


2 TBS butter
1 med onion finely chopped
1 med carrot coarsley shredded ( 1/2 cup)
3 large shallots chopped
1 14oz can vegetable stock
1/3 cup flour
1 cup light cream or milk
1 tsp caraway seeds, crushed
1/4 tsp black pepper
10 0z Wisconsin aged cheddar (sharp)
4 cooked smoked brats sliced
1 12oz can of beer

In a large saucepan heat butter over med heat. Add onion, carrots and shallots, reduce heat to medium low. Cook- stirring frequentlt for 10-15 minutes until onion is soft and golden.
In a large screw top jar, mix broth and flour. Shake until smooth. Stir into onion mixture. Add milk, caraway, and pepper. Cook over med heat for 5 minutes, or until thickened, stir frequently. Gradually stir in cheese, reduce heat to low. Cook and stir until cheese is melted, but do not boil. Stir in brats and beer. Cook, stirring frequently until soup is heated through. If you like, and your cholesterol is under 200, garnish with shredded cheese.




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