Brats And Beer Cheddar Chowder - cooking recipe

Ingredients

2 large yukon gold potatoes, unpeeled and diced
2 tablespoons butter
1 medium onion, finely chopped
1/2 cup shredded carrot, 1 medium
3 large shallots, chopped
1 garlic clove, minced
1 (14 ounce) can vegetable broth, can sub chicken broth
1/3 cup flour
1 cup light cream, can sub whole milk
1 teaspoon caraway seed, crushed
1/4 teaspoon black pepper
16 ounces sharp cheddar cheese, grated
1 tablespoon spicy brown mustard
2 teaspoons horseradish
4 -5 cooked bratwursts, halved lengthwise and sliced
12 ounces beer, plus
1 cup beer

Preparation

In small saucepan, boil potatoes til tender, drain, set aside.
Meanwhile, in a large saucepan, heat the butter over medium heat.
Add onion, carrot and shallots; reduce heat to medium-low.
Cook, stirring frequently, for about 10-15 minutes, or until onion is very soft and golden brown. Add garlic during last 5 minutes.
In a large screwtop jar, mix broth and flour, shaking until smooth.
Stir into onion mixture.
Add milk, caraway seeds, and pepper. Cook over medium heat 5 minutes, or until thickened, stirring frequently.
Gradually stir in cheese, mustard and horseradish, reduce heat to low.
Cook and stir until cheese melts, but do not boil.
Stir in brats, 12 oz. beer, and potatoes.
Cook, stirring frequently, until heated through. *You can add a little of the beer from cooking the brats if desired. See note below.
Garnish with additional shredded cheese, if desired.
Garnish with a sprinkling of cayenne or paprika if desired.
Makes 4-6 main-dish servings.
*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.