Who’s ready for Fall? Sweater weather, football and changing leaves! And what better food to invite Autumn than soup? Not just soup, but beer, cheese and smokey bratwurst soup! We’re sharing the recipe now (though you won’t want to wait), so that you’re well-prepared for the first weekend of football, just a couple of weeks away.
Beer Cheddar Chowder with Bratwurst
Craft the perfect comfort meal with our Beer Cheddar Chowder with Bratwurst recipe! Learn how to prepare and serve a warm bowl of chowder, filled with bratwurst and smothered in flavor. Get cooking and satisfy your taste buds!
- 1/2 cup unsalted butter
- 2 carrots, peeled, small dice
- 2 celery ribs, small dice
- 1 large yellow onion, small dice
- 2 large jalapeños, seeded, minced
- 4 garlic cloves, minced
2 tbsp Cattleman's Grill California Tri-Tip Seasoning
- 1/2 cup all-purpose flour
- 1 quart vegetable stock
- 2 (12 oz) bottles beer
- 2 cups heavy cream
- 12 oz smoked cheddar cheese, grated
- 12 oz sharp cheddar cheese, grated
- 2 lb bratwurst
- Bread for serving
Preheat your Yoder Smokers YS640 to 225°F. Smoke the brats until the internal temperature reaches 160°F (use a Maverick PT-75 instant read thermometer). Cool to room temperature. Dice the bratwurst. Increase the heat to 400°F and place a Lodge Logic Dutch Oven in the cooker.
- Melt the butter in the dutch oven. Add the carrot, celery, onion and jalapeño and cook until softened. Add the garlic and Cattleman's Grill California Tri-Tip Seasoning and cook one minute. Add the flour and cook, stirring constantly for about 2 minutes.
- Slowly whisk in the chicken stock. Once all the chicken stock is whisked in, add the beer and cream. Bring to a simmer then whisk in the cheeses, a handful at a time.
- Stir in the sliced bratwurst. Taste and season with salt and pepper as desired. Serve with toasted bread.
- Serving Size
- 15.55 oz
- per serving
- 20 grams
- 39 grams
- 84 grams
- 1934 milligrams