Beer Cheddar Chowder with Bratwurst

Beer Cheddar Chowder with Bratwurst Recipe

Ingredients

• 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

Instructions

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.

This recipe was prepared on a Yoder Smokers YS640.

Smoking the bratwurst adds a little extra smokiness to the finished dish, though you’d be fine grilling them, as well.

Choose a beer you’d enjoy drinking (you’ll only need a third of your six-pack), but one that’s not overly assertive. If you use something like an IPA or stout you’re definitely going to taste that flavor, so keep that in mind. We used Boulevard’s Wheat beer.